Eggs Poached in Tomato Sauce

This sounds too plain and, to be honest, doesn't sound particularly appetizing. (Needs a new name?  Hm. Eggs Toledo!) But is it ever tasty. 

The tomato mixture can be made ahead but poach the eggs just before serving.

1 tb olive oil

1 small onion, chopped

2 cloves garlic, chopped

5 drops Tabasco or other hot sauce

28 oz (796 ml) plum tomatoes, pureed

½ tsp salt and pepper, or to taste

½ c water if necessary

4 eggs, or up to 8

1 tb chopped fresh parsley

4 slices focaccia bread

2 tb olive oil

¼ tsp salt

Sauté onion and garlic in first amount of oil; sauté on medium-low heat till fragrant, but do not brown. 

Add Tabasco and cook a few minutes. 

Add tomatoes, bring to a boil and cook gently on medium heat till sauce thickens, about 15 minutes. 

Season with salt and pepper; add water if sauce gets too thick.

Carefully slide each raw egg into the sauce and poach 5 to 7 minutes, partially covered.

Meanwhile brush bread slices with olive oil and season lightly with salt or other favourite seasoning. Grill bread in 400F oven for 10 minutes; it should be crusty outside and chewy in the centre.

Serve eggs and sauce on or with grilled bread, and sprinkle with parsley.

I used diced tomatoes for the sauce, and accompanied the eggs with grilled honey-oatmeal bread. This is a really nice way to do the "toast," and adds a great deal to the outcome here.