Photo due: May 3, 2011
When my daughter was in her early 20s and attending her first years of university, we spent many a lingering breakfast over the following recipe, a dish that came to be our favourite and resulted in long conversations about philosophy, the meaning of life and relationships and state of world affairs.

Eggs Poached in Tomatoes

1 tablespoon olive oil
1 small onion minced
1 clove garlic minced
4 Roma tomatoes, chopped coarsely
4 eggs
Parmesan curls
2 tablespoons fresh basil, roughly chopped
Salt and pepper

In a medium skillet, sauté the onions until colour develops. Add garlic and tomatoes and cook until the tomatoes break down and a thin juice forms. Crack the eggs into the tomatoes, keeping each separate. Cook covered until eggs are set but not hard. Garnish with parmesan and basil, and season to taste. Serve with crusty Italian bread toasted.

Serves 2