Poached Eggs Pomidoro



1 tablespoon olive oil
3/4 cup sweet onion, chopped
2 cloves garlic, chopped
1/2 teaspoon salt
1-28 oz. can crushed tomatoes
1/2 cup grated Mozzarella cheese
1/2 cup grated Romano cheese
6 eggs
fresh basil leaves & freshly cracked black pepper
Chiabatta bread or rustic Italian bread slices, toasted


Heat olive oil in a large skillet. Add onion and garlic. Sprinkle on salt. Saute until onions are translucent. Pour can of crush tomatoes into skillet. Cook about 5 min. on med-high heat to reduce the liquid in the tomatoes. Crack each egg in a custard cup and lower it into the tomato mixture, spacing them around the outside of the skillet. After cooking five minutes on medium heat, evenly sprinkle on the two cheeses. Continue cooking until egg whites are opaque and yolks are nearly cooked through. Covering the skillet with a lid will speed this up. Sprinkle on basil leaves and cracked pepper. Serve each egg and surrounding Italian-type bread. Serves 3-6.

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