ForkwisePoached Eggs in Tomato Sauce (Eggs à la Finnoise)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 tbsp butter
- 1 tbsp finely chopped onion
- 400 g chopped ripe tomatoes (about 1 ¾ cups)
- ¼ tsp salt
- Pinch of cayenne
- 4 eggs, poached
- Chopped parsley, to serve
Method
- Melt the butter in a small pan and cook the onion until pale gold, about 3 minutes.
- Add the tomatoes and simmer, stirring now and then, until most of the liquid has cooked away, about 10 minutes. Season with the salt and cayenne.
- Spoon the sauce onto warm plates, set the poached eggs on top and scatter with parsley.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Eggs à la Finnoise”: rewritten in our own words with modern units and food-safety updates; untested
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