Tomato Sauce Poached Eggs

TOMATO SAUCE
3 tbsp olive oil
2-3 anchovy fillets
2-3 cloves garlic, chopped
8-10 pitted kalamata olives, sliced
14.5 oz can fire-roasted tomatoes
1 tbsp capers, drained
1 tbsp fresh oregano, minced (substitute 1/2 tsp dried)
1 tbsp fresh rosemary, minced (substitute 1/2 tsp dried)
1/2 tsp pepper flakes or crushed, dried peppers
1 tbsp grass-fed ghee
sea salt and ground pepper to taste

EGGS
4 large eggs
shredded Parmesan cheese for serving

Heat oil over medium-high heat, add anchovy strips, and mash with the back of a spoon or spatula to dissolve. Add garlic and saute but do not brown, 2 minutes.

Add tomatoes, olives, capers, herbs and pepper flakes. Reduce heat to medium-low and simmer until sauce is thickened. Add ghee and salt and pepper to taste. At this point, sauce can be jarred and saved for later use.

To poach eggs, spread tomato sauce evenly in pan, break eggs one at a time into a small bowl or cup and transfer gently to boiling sauce. Continue with remaining eggs.

Salt and pepper eggs, cover and simmer on medium-low heat until egg whites are done but yolks are still molten.

Once eggs are done, sprinkle with grated Parmesan and transfer to serving plates. Serve with diced avocado and a squeeze of lime juice.

If you’re cooking for one person, prepare the entire tomato sauce recipe and reserve half to serve later in the week with chicken, meatballs or another protein or pasta.