Persian Eggs Poached in Tomato Sauce

Ingredients Nutrition Servings2-4 UnitsUS 1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons butter1 small onion, finely chopped1 garlic clove, finely chopped4 -5 medium tomatoes, peeled, seeded and choppedsalt (to taste)pepper (to taste)4 eggs1 tablespoon chives, finely chopped Directions Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level …