EGGS POACHED IN TOMATOES

SERVES 3 AS A MAIN COURSE DINNER

This is a favorite standby in our house when we want a healthy, meatless, quick-and-easy meal. It is an Italian dish, one I learned from Italian friends. Don't forget the crusty bread. Leftovers are good at room temperature.

INGREDIENTS

1 large onion, thickly sliced

3 tablespoons olive oil

1 pound fresh or canned tomatoes

1 tablespoon dried parsley

1 tablespoon dried oregano

Salt and pepper to taste

2 tablespoons Parmesan cheese

6 large or extra-large eggs

Heat oil in medium skillet over medium heat. Add onions and sauté until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated, about 15 minutes. Sprinkle with Parmesan cheese. Break eggs in small bowl and add to top of sauce, one at a time. Cover; simmer until set, about 15 minutes.

Note: We prefer for the egg yolks to be thoroughly cooked. If you like your eggs a little runnier, adjust the poaching time.

Variations: Eggs cooked in this manner are equally good over greens.

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