MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Poached Eggs In Tomato Sauce
  Categories: Pickell
       Yield: 4 Servings
  
       2 T  Olive Oil
       1 sm Onion,chopped
       9 md Tomatoes,peeled,seeded
            And chopped
            Or 1 can 28oz whole tomatoes
     1/2 t  Dried basil
            Salt & Pepper to taste
       8    Eggs
     1/2 c  Shredded cheddar or
            Mozzarella cheese
       8 sl Italian bread, toasted.
  
   Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion
   and cook until tender, about 5 minutes. Add tomatoes,basil,salt and
   pepper and bring to a boil. (Crush canned tomaties with a potato
   masher.) Increase heat to medium-high and cook, stirring frequently,
   until most of the liquid has evaporated, 15 to 20 minutes for fresh
   tomatoes (about 15 minutes for canned tomatoes).
   
   Press back of large spoon into tomato sauce in places, forming 8
   wells. Carefully break 1 egg into each well. Season eggs with salt
   and pepper. Cover and simmer over low heat until eggs are poached to
   desired doneness, 6 to 8 minutes. Remove from heat.
   
   Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
   melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
   immediately.
   
   TIP:  Make sauce ahead and keep refrigerated. Or substitute thick
   ready-made tomato sauce for homemade sauce.
   
   Submitted by Kathleen Pickell
  
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