Eggs Poached in Tomatoe and Fennel Sauce or Eggs in Purgatory

Brunch can be a very creative meal and not just dominated with the usual menu of pancakes or waffles. This recipe was in the September 2015 Canadian Living magazine.  It is one of those dishes that just catches your eyes as you flip through a magazine.    I have made it with more than 4 eggs, sprinkled it with cheese and will explore trying to make it with a base of celery root rather than fennel.  I do like the fennel because it adds another interesting flavour.

2 tsp oil

2 green onions, sliced. Separate green and white parts

1 bulb of fennel, finely chopped

1/2 cup water

2 cups of Blue Menu vegetarian tomatoe sauce

1 tsp red wine vinegar

1/2 tsp sugar

4 eggs

salt and pepper to taste

In a large skillet heat oil over medium heat, add fennel and water. Cook till soft and water has evaporated. Note - you could just use water and skip the oil. Add white parts of the onion and cook till fragrant, about one minute.

Stir tomatoe sauce, vinegar and sugar together  and pour over the fennel. Make four indents and place an egg in each indent. Partially cover and simmer until the eggs are cooked. Sprinkle with green onion tops.  Grind pepper and salt on top. Place the entire pan on the table so the guests can see the contrasts of red, white and green. Serve with toast.