A few months ago we were watching a Pete Evan's show on Netflix (can't remember which one) and he cooked up an Israeli dish of eggs poached in tomato sauce.

We sat there drooling as if we could smell the dish through the TV. Immediately, driven by food envy, I rummaged through the cupboard to see what we had.

Hubby's Sicilian so tinned tomatoes and tomato soup are staples for us, and sure enough I hit the jackpot.

Before I continue I'd like to just say I didn't follow Pete's recipe. I basically watched him make it and decided to make my own version taking the basic principles and then going with what I had at home.

That said, you can also do the same!

Don't limit yourself. This dish is very forgiving. As long as you have canned diced/whole tomatoes, tomato soup and eggs this is totally doable.

Bonus if you have fresh herbs because for us the fresh herbs takes this dish to a whole new level. Lucky for us we have a ton of parsley and spring onions in the garden.

If you prefer it spicy, by all means add chilli or whatever you fancy. Like I said, it's a very forgiving dish. Think of it as blank canvas ~ you can build upon the tomato base to suit your tastebuds.

INGREDIENTS

(serves 2 or 4 ~ depends on how hungry you are.)

1 tin diced tomatoes
1 tin tomato soup
1 tbsp olive oil
1 onion
garlic (however much you want)
4 eggs
Salt
Pepper

OPTIONAL

1 cup frozen veggies (we used peas, corn & carrots)
1 bunch parsley
1 bunch spring onion
1 spring rosemary
Bread

METHOD

• Heat oil in frying pan.
• Fry onion, garlic (and rosemary) until tender.
• Add diced tomatoes.
• Add tomato soup + 1 tin of water.
• Add cup of veggies & season with salt and pepper.

• Bring to a boil and stir occasionally.
• Crack eggs into the frying pan and turn off the heat.
• Cover with lid for a couple of minutes.
• Chop/cut parsley and spring onions and set aside.

• Once eggs are cooked remove them and place them in a bowl.
• Ladle soup in bowl.
• Sprinkle in chopped parsley and spring onions.

ENJOY!

This is one of my favourite things to have on a cold, miserable day. It's so hearty and so easy to make it's also one of those dishes I whip up when I haven't done the shopping and have run out of food.

For some reason we always seem to have canned tomatoes, tomato soup, frozen vegs and eggs. Then of course I've got the parsley and spring onions in the garden which makes me love this dish even more since I get to use our home grown produce.

Even though I listed bread in the ingredients, it's really not necessary. I've had it without bread and I've had it with hash browns instead of bread. It's totally up to you which way you want to go with this. Personally, hash brown with this is 👌🔥.

Now that it's winter down under I'll probably be making this more often. We usually have it for breakfast but there's no reason why it can't also be for lunch or dinner ~ it's THAT good.

❤

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