Proof that simple is best. Eggs are poached in a tomato sauce made with lots of onions, ripe tomatoes and some garlic; scooped up with pita bread. A mouthwatering luncheon or brunch item from the Lebanese rural cuisine.
- 8 eggs, size small (depending on the size of the tomatoes)
- 2 large onions, chopped
- 4 cloves of garlic (or to taste) with salt
- olive oil, as needed
- 2 pounds of tomatoes or 1 can of great tomatoes
- Heat a few tablespoons of oil in a skillet and fry the onions till golden. Add the tomatoes, cut up in dice, the tomato juice and simmer for 20 minutes or so; add the garlic, chopped and pounded into a paste in a mortar with some salt. Simmer a few more minutes then poach each egg in the sauce or in the actual tomato. If using the tomatoes, use the tomato flesh as well for the sauce and drop the eggs in the tomatoes. In that case, it is best to pick small eggs as the large ones will spread all over the sauce.
- Bake in a preheated 375F oven for 10 to 17 minutes until the eggs are set. Serve with pita bread.