A delightful dish of eggs poached in a spicy tomato sauce, perfect for breakfast or brunch.
Melt the butter in a medium skillet over medium heat.
Ensure the butter doesn't brown for a smoother sauce.
Add the chopped onion and a pinch of salt to the skillet and cook until the onion becomes translucent.
Stir occasionally to prevent the onion from sticking.
Add the minced garlic and cook for an additional minute.
Garlic burns quickly, so keep an eye on it.
Crush the tomatoes and add them along with their juices to the skillet. Season with salt, black pepper, and red pepper flakes.
Use a wooden spoon to crush the tomatoes if they are whole.
Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook until the sauce thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Crack the eggs into the sauce, spacing them evenly. Cover the skillet and cook until the eggs are done to your liking.
For runny yolks, cook for a shorter time; for firm yolks, cook longer.
Serve the dish warm, garnished with fresh herbs or a sprinkle of cheese if desired.
Serve with crusty bread to soak up the delicious sauce.
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