Eggs Poached in Tomato Sauce

Brunch, breakfast or dinner - you choose what you want to use this for!

1 tbsp olive oil

1 small onion chopped

2 cloves garlic, chopped

1/2 tsp hot Asian chili sauce or hot sauce to taste

1 - 28 oz (796 ml)  tin plum tomatoes, pureed

1/2 tsp salt and pepper or to taste

1/2 cup water if necessary

4 eggs

1 tbsp chopped fresh parsley

4 slices focaccia

2 tbsp olive oil

1/4 tsp salt

1. Heat oil in large deep skillet.  Add onions and garlic and cook gently on medium low heat until fragrant, but do not brown.  Add hot sauce and cook a few minutes.  Add tomatoes, bring to a boil and cook gently on medium heat, until sauce thickens, about 15 minutes.  Season to taste with salt and pepper. Add water if sauce becomes too thick.
2. Add eggs to tomatoes and cook (poach) until whites are opaque but yolks still runny 5 to 7 minutes.  Cover partially while cooking.
3. Meanwhile brush bread with olive oil and season lightly with salt. Grill bread until marked in a grill pan, panini maker or int the oven on a baking sheet for 10 minutes in a preheated 400F oven.  Bread should be crusty on the outside but chewy in the centre.
4. Serve eggs and sauce on or with grilled bread.  Sprinkle eggs with parsley.