Eggs Poached in a Tomato Sauce With Bacon & Mushrooms

In a cast iron skillet (use one with a cover—you’ll need it later) over medium heat add oil, onions, and garlic. Let the mixture bloom for 2 minutes. Add in chicken stock, diced tomatoes, green chilies, mushrooms, and spices (pepper through garlic salt). Let mixture come to a simmer, then turn heat to medium-low and cover the skillet. Let it heat for about 20 minutes.

Meanwhile broil or fry the bacon. I like to line a rimmed baking sheet with foil, place a cooling rack over the foil, and lay bacon down on the rack. Broil bacon for 5 minutes per side, until crispy and browned. Remove from oven, blot bacon with paper towels, and chop into chunks. Set aside to keep warm.

Taste tomato mixture and season with additional salt, pepper or spices if needed. Make a little well in the mixture in 4 spots, crack an egg into each well, and cover the skillet. Cook over medium heat about 10 minutes or until whites are no longer runny and eggs reach your desired done-ness.

Garnish with Parmesan cheese, bacon and green onions, and serve with crusty bread. Enjoy.