Recipe: Poached Eggs in Tomato Basil Sauce

Mike:
I haven't made this, but it sounds like what you're looking for. This calls for poaching the eggs separately and then assembling, but I don't know why you couldn't poach them right in the hot sauce. Good Luck!

Butter Poached Eggs in Tomato Basil Sauce
Serves 8 (2 eggs per person)

4 oz. can tomato paste
1/4 cup water
2 tbsp. sugar
1 tbsp. basil
1 tsp. Italian seasoning
8 - 1/2 pats of butter
16 eggs
salt and pepper

Sauce:
Combine in saucepan tomato paste, water, sugar, basil and Italian seasoning. Simmer for 30 minutes. For best results, make sauce night before and refrigerate so flavors will marry. Reheat next morning and adjust seasonings to taste.

Butter Poached Eggs:
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.

Assemble:
Invert Eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.