Poached Egg with Onion, Tomato and Pepper Ragu Recipe
A recipe that is as good for breakfast as it would be for lunch, served with crispy bread, an absolute delight.
Preparation time: 6 minutes || Cooking time: 20 minutes
- Olive oil: 2 tablespoons
- Red onion: half
- Red pepper: 1
- Garlic: 1 clove
- Chopped tomatoes: 400gm from a can
- Tomato puree: 1 tablespoon
- Caster sugar: a pinch
- Eggs: 4 large
- Salt and pepper to taste
First, peel and slice the onion, deseed and dice the red pepper and crush the garlic.
Heat the olive oil in a frying pan and saute the onion and pepper for 5 minutes or until soft. Season well and add the garlic to fry for a further 30 seconds, then add the tomatoes, tomato puree and sugar. Simmer for 8 to 10 minutes, covered.
Now poke four holes in the mixture in the pan and crack an egg into each hole. Season, cover and poach for 5 minutes until the egg white is set (cooked).