Mediterranean style poached eggs

Ok so its mainly Hannah style, I had a whole surplus of tomatoes and was desperately trying to use them all up, so I made a delicious tomato sauce, and a tomato and cucumber salad, two uses for tomato in one delicious breakfast is not bad.

Tomato sauce

This recipe makes more than you need for one little breakfast but it will keep in the fridge for a week and you can use it for a pasta sauce.

10 ripe tomatoes

1 onion finely chopped

2 garlic cloves crushed

1 tbsp. honey

1 splash of olive oil

salt and pepper to your tastes

finely chop the onion and garlic and sauté it off in a pan

 chop the tomatoes so each tomato is in 8 pieces  

add the tomatoes to the pan

gently stir for the first 5 minutes until the water from the tomatoes starts to release, then turn the heat down to a low setting put a lid on it and let it simmer for at least 30 minutes. Then take the lid off turn up the heat and let the liquid evaporate, keep stirring until the mixture has reduced by half. Use a hand blender to puree it, when you think it is smooth enough, give it another blend. At this stage its ready to go on you poached eggs, but it can be made days in advance and stored in a jar in the fridge, then you would just need to warm it up in the morning.

I also have a parsley and lemon oil on this breakie to dress then salad

Ingredients

half a bunch of chopped parsley

1 lemon Juiced

2 Tbsp. olive oil

put all the ingredients into a pestle and mortar and grind until smooth, or throw them in a food processor. if you only have a large food processor you may need to make double the amount and save some for another salad as sometimes the blades don't cut through small amounts.

when all your sauces are ready, chop your tomato, cucumber and avocado for the salad, poach your eggs and plate up how you like.

I added chopped chives for extra flavour