Savory Poached Eggs in Rich Tomato and Onion Sauce

1.Heat the olive oil (2 tablespoons) in a large skillet over medium heat.

2.Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic (3 cloves) and cook for an additional minute until fragrant.

4.Add the canned diced tomatoes (with their juice), sugar (1 teaspoon), dried oregano (1 teaspoon), red pepper flakes (½ teaspoon), salt, and pepper to the skillet. Stir well to combine.

5.Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6.Using a spoon, create small wells in the sauce and carefully crack an egg into each well.

7.Cover the skillet and let the eggs (4 large) poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny, or to your desired doneness.

8.Remove the skillet from heat and garnish with fresh basil leaves before serving.