Poached Eggs in Tomato Sauce

Pluck basil leaves and cut into strips. Set some leaves aside for garnish.

Blanch tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice.

Peel garlic cloves and finely chop. Sauté in hot oil, add tomatoes and simmer for 1-2 minutes. Then season with salt and cayenne pepper and add basil.

Bring 2 liters (approximately 2 quarts) of water to a boil in a wide pot (water should be about 8 cm/approximately 3 1/4 inches deep). Add vinegar and 1 teaspoon salt. Crack eggs individually and carefully pour each into a cup. Slide the eggs into the vinegar solution and poach for 4 minutes. Do not boil. The eggs should only simmer gently.