Tomato and basil poached eggs with crusty bread

Ingredients

• 1 kg ripe oxheart or heirloom tomatoes

• 2 tbsp extra virgin olive oil, plus more for drizzling on bread

• 2 garlic cloves, peeled and finely chopped, plus 1 garlic clove, peeled (optional)

• 200g cherry tomatoes, split in half

• 4-5 slices good-quality sourdough bread

• 6 extra-large, free-range eggs

• ¼ cup picked basil leaves

Method

1. Step 1

   Split the tomatoes in half, through the equator. Grate the cut side against the large holes of a box grater over a bowl to catch the pulp. Discard the skins or reserve to add to stocks or soups.

2. Step 2

   Heat a large saute pan over medium-high heat. Add the olive oil and chopped garlic; saute for about 30 seconds until the garlic begins to brown. Quickly pour in the tomato pulp and split cherry tomatoes; add a pinch of salt and a few cracks of black pepper. Simmer for 5-7 minutes or until most of the liquid has evaporated and you’re left with a thickened tomato sauce.

3. Step 3

   While the sauce cooks, brush the bread with a good glug of olive oil and brown it in a hot pan on both sides. This ensures the bread is crusty on the outside but still soft on the inside. This shouldn’t take more than a minute per side. When it comes off the hot pan, brush the bread once or twice with a clove of peeled garlic, if desired. (If you don’t like the flavour of raw garlic, skip this step.)

4. Step 4

   Make 6 small wells in the tomato sauce and crack an egg into each one. Reduce heat to medium and bring to a simmer again. Place a lid on the pan and simmer for about 2 minutes; the whites should be cooked and the yolks still runny. Continue to cook a bit longer, if desired. Turn the heat off.

5. Step 5

   Garnish with freshly torn basil and serve with the toasted bread.

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