Poached eggs with tomato sauce

Ingredients for 4 servings:

• 1 tbsp margarine or butter
• 1 onion(s)
• 1 tbsp flour
• 1 large can of tomato paste (not the very small ones!)
• 4 eggs
• 300 ml water
• Sugar
• Vinegar
• ¼ cube of stock
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Bring water to a boil with a generous splash of vinegar and salt. Crack the eggs one at a time directly into the boiling water, or better yet, first crack them into a large ladle, then carefully lower them into the water. This will help the egg retain its shape and prevent the hot vinegar water from splashing. Boil the eggs for 5-7 minutes, depending on how hard-set you want your egg to be. Melt the margarine in a saucepan and sauté the finely chopped onion in it. Add the flour and mix vigorously with a whisk until it forms a dough. Be careful not to let it burn! Then add the water and mix vigorously. Add the tomato paste and stir until the consistency is smooth enough for your taste. If it’s too thick, add more water; if it’s too thin, add a little more flour mixed with water. Season the sauce with salt, pepper, 1/4 stock cube, about 1 tablespoon of vinegar, and 1 tablespoon of sugar. We particularly like this slightly sweet and sour note; the exact amount of vinegar and sugar will simply have to be determined by taste. It goes well with spiral noodles. The sauce also tastes good cold.