Tomato Sauce:

10 ml vegetable oil

50 g Onions, finely chopped

5 g Garlic, chopped

540 ml peeled blanched potatoes, and chopped

10 g Corn starch, mixed with water

Salt and pepper to taste

Eggs:

1 L water

25 ml White vinegar

4 medium eggs

4 slices of toast ( Pullman bread) toasted and cut into rounds

Directions:

In a saucepan heat the oil and stir-fry the onions in it, add the garlic and tomatoes , let cook on low heat for 15 to 20 minutes, thicken this sauce with the corn starch, season and keep hot.

In another saucepan, bring water to a boil, add vinegar, and reduce to low heat, then break the eggs one at a time and put slowly on top of the boiling water, let poach for 1 to 2 minutes.

Drain well the eggs , put on bread rounds, top with sauce and serve.