Uncooked Tomato and Mint Sauce with Poached Eggs

Photo from New York Times

A winner recipe from the New York Times. This is a simple summer dish with a good texture and flavor.

We made this one together - James grated 5 plum tomatoes while I chopped the garlic cloves. All of this went into our blender along with some olive oil, mint leaves (from our garden), and a bit of black pepper. We set the blender to puree until it was well mixed. I then followed the recipe instructions for egg poaching, which involved boiling the water for four minutes before adding some vinegar (we used red wine vinegar) and then adding the eggs and boiling another four minutes. I must admit they turned out better than any other poached eggs I've ever made before. James charred two tortilla shells over the flames of our gas stove and two eggs and some sauce we placed on top of each. This was quite good. The mint gave it an unexpected sweetness.