A delightful and easy-to-make dish featuring eggs poached in a flavorful tomato sauce, perfect for brunch or a quick dinner.
Heat a drizzle of oil in a large skillet over medium heat.
Using a non-stick skillet can make cleanup easier.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the minced garlic and cook until fragrant.
Be careful not to overcook the garlic as it can turn bitter.
Pour in the diced tomatoes along with their juice, and season with salt, pepper, oregano, and chili powder.
Simmer the mixture to allow the flavors to meld together.
Create small wells in the tomato mixture and carefully crack an egg into each well.
Cracking the eggs into a small bowl first ensures no shell pieces get into the dish.
Cover the skillet and cook on low heat until the eggs are set to your liking.
For runny yolks, cook for a shorter time; for firmer yolks, cook longer.
Sprinkle the shredded cheese over the top, cover again, and cook until the cheese is melted.
Use a cheese that melts well, like mozzarella or cheddar.
Serve the dish hot, garnished with fresh herbs if desired.
Pair with crusty bread or a side salad for a complete meal.
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