Poached eggs in tomato sauce with Armstrong Cheddar Cheese

Directions

1. Thinly chop the onion, garlic and red bell pepper.
2. In a large skillet, soften the onion and the red bell pepper gently in the olive oil for 15 minutes.
3. Add garlic and spices and cook for about 5 minutes.
4. Pour in tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes.
5. Grate the Armstrong Extra Old Cheddar Cheese and add it to the sauce, keeping a bit for garnishing.
6. With a spoon, gently dig 4 to 6 wells in the tomato sauce.
7. Gently crack eggs into the wells and sprinkle with Armstrong Extra Old Cheddar Cheese.
8. Cover and let cook slowly over low heat 5 to 7 minutes, or until eggs are just set.
9. Sprinkle with parsley and Armstrong Extra Old Cheddar Cheese to garnish.

*This dish is easy to share and can be enjoyed with baguette or ciabatta bread.