Poached eggs in tomato sauce

Ingredients

• 4 pcs Eggs
• 470 ml Plum tomatoes, chopped finely
• 6 leaf Basil, fresh
• 1 bunch Parsley, fresh
• 1 pcs Avocado
• 1/2 tsp Black pepper, ground
• 1 tsp Balsamic vinegar
• 2 tbsp Olive oil

Method

1. Place the tomatoes and olive oil in a saucepot.
2. Add the parsley and cook until tender.
3. Add water if needed.
4. Stir in the balsamic vinegar and basil leaves.
5. Simmer for 1 minutes.
6. At this point, you can puree with an immersion blender if desired.
7. Bring 2-inches of water to simmer in a saucepot.
8. Place the eggs in poaching cups and insert into simmering water; cook the eggs for 3-4 minutes.
9. In a meantime, peel and slice the avocado.
10. Remove the eggs from water and place aside.
11. Spread some the tomato sauce on a plate, and top with poached eggs and avocado slices.
12. Season with black pepper just before serving.