My youngest is nuts for eggs. He can eat them fried, scrambled or boiled anytime of the day.

The humble egg is a low-cost, high-quality protein. It's also good brain food. A couple of weeks ago, my friend, a professional chef, whipped up a quick and delicious brunch with Alexander's favourite food.

Tara poached eggs in an arrabiata sauce.

I often duplicate Tara's recipe for breakfast, lunch and dinner. And everytime, it makes Alexander a very happy boy.

With the leftover arrabiata sauce, I make a mac and cheese, or use as a salsa with corn chips and melted cheese.

Poached Eggs in Arrabiata Sauce  

Serves 6

6 eggs

1 large can of plum tomatoes

3 Tablespoons olive oil for sautéing 

1 large onion, diced

3 large cloves garlic, minced

1 teaspoon brown sugar

1 Tablespoon balsamic vinegar

1/2 Tablespoon dried basil 

1 teaspoon red pepper flakes

2 strips smoked ham/ prociutto, diced (optional)

shavings of parmesan cheese (optional)

Arrabiata sauce:

In a large, deep skillet, heat the olive oil over medium heat.

Sauté the onions and garlic until translucent.

Add the canned tomatoes. Break up the tomatoes with a fork.

Reduce the heat to low and let simmer.

Add basil, red pepper flakes, sugar and balsamic vinegar.

Stir for another few minutes until the sauce thickens.

Poaching method:

Using a ladle, make four wells in the sauce. Carefully crack an egg into each well.

Cover the pan and let the eggs poach in the bubbling sauce.

Cook for three to seven minutes, depending on how you like your yolks.

Remove the cooked eggs and serve with a generous amount of arrabiata sauce.

Repeat with the remaining eggs.

Serve with chopped ham, parmesan cheese and crusty bread.

Enjoy!