Name: Poached Eggs with Tomato Cilantro Sauce
Cook time: 30 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 1 teaspoon distilled white vinegar; 2 lb tomatoes, coarsely chopped; 2 large garlic cloves, coarsely chopped; 1 small fresh green serrano chile, coarsely chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon sugar, or to taste; 1 cup water; 1/4 cup plus 1 tablespoon olive oil; 1/4 cup chopped fresh cilantro plus additional for sprinkling; 8 (1/2-inch-thick) slices of baguette; 8 large eggs

In Mexico, this breakfast dish is called huevos ahogados, meaning "drowned eggs," since the eggs are served in soup bowls with a lot of sauce.

Cooks' note:

The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. Cook eggs until fully set if desired.

Recipe notes

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Fufu

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Île Flottante

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