Poached Eggs with Tomato Sauce and Cilantro

Ingredients

• Chicken Egg 8 pieces
• Tomatoes 30 oz
• Ground ancho chili pepper 1 piece
• Garlic 2 cloves
• Olive Oil 0 fl oz
• French Baguette 8 pieces
• Table vinegar 1 tablespoon
• Cilantro 0 oz
• Sugar ½ spoons
• Salt to taste

Step-by-Step Guide

Step 1

Chop the tomatoes, garlic, and chili coarsely, then blend them with salt and sugar until smooth, and strain the puree through a sieve.

Step 2

Heat 50 ml of oil in a heavy skillet, slowly pour in the tomato sauce, and cook for 10-20 minutes, uncovered and stirring occasionally, until it thickens. Season with salt and, if needed, sugar, reduce the heat to low, and add chopped cilantro, reserving some for garnish.

Step 3

Spread butter on the pieces of baguette, season with salt and pepper, and place them in a preheated oven at 355°F for ten minutes. Then turn off the heat, leaving the bread in the warmth.

Step 4

In a deep pot, pour in cold water until it covers the bottom by about 1.5 inches (3.5 cm), add vinegar, and bring to a boil. Crack each egg into a cup one by one, then gently transfer them into the boiling water with vinegar—it's convenient to cook two eggs at the same time, keeping them separate. After 3 minutes, the egg whites will be set while the yolks remain runny.

Step 5

Carefully remove the cooked eggs and place them in deep plates. Season with salt, generously drizzle with sauce, and sprinkle with cilantro. Serve with warm baguette.