Ingredients
- 1 Four large eggs
- 1 Four slices of toast or two toasted split English muffins
- 1 One medium onion
- 1 One can diced or crushed tomatoes
- 1 Dash of hot sauce (optional)
- 1 A pinch of saffron or 1 teaspoon of saffron flowe
- 1 tablespoon olive oil
Instructions
Heat a large skillet to medium high.
While the skillet is heating, dice the onion.
Add the olive oil to the hot skillet, then the onion.
Reduce heat to medium.
Stir the onions occasionally until they just begin to turn brown, then add the tomatoes, saffron and optional hot sauce.
Stir until bubbles begin to appear, then gently add the eggs, being careful to keep the yolks intact and the eggs separate.
Reduce heat to med - low, then cover the skillet.
Check frequently until the eggs reach the desired degree of doneness. (I like the white solid, the yolk runny)
Place two pieces of toast or muffin on each plate, then, using a spatula, place one egg on each piece being careful not to break the yolks of your poached eggs.
Spoon the remaining tomato sauce over the eggs.
Garnish the plate with a sprig of basil if you like, and serve!
