Poached Eggs with Tomato Sauce

Ingredients

• 4 sprigs basil
• 800 g tomatoes (10 tomatoes)
• 2 Garlic cloves
• 3 tbsp olive oil
• Salt
• Cayenne pepper
• 8 tbsp white wine vinegar
• 8 eggs

Instructions

1. 1.

   Wash and dry the basil, strip most leaves into strips.

2. 2.

   Heat tomatoes briefly, drain, shock, peel, quarter, seed, and dice. Peel and finely chop the garlic.

3. 3.

   Bring 2 liters of water to a boil in two wide pots.

4. 4.

   Meanwhile heat oil in a pot. Sauté the garlic over medium heat until translucent. Add the tomatoes and simmer for 1–2 minutes. Season with salt and cayenne pepper, stir in basil, and keep warm.

5. 5.

   Add vinegar and 1 tsp salt to the boiling water. Crack each egg into a cup, then gently slide it into the pot of water and poach for 4 minutes.

6. 6.

   Distribute sauce over four plates. Use a slotted spoon to lift the eggs from the water and place them on top. Sprinkle with remaining basil.