Directions

1. Warm 1 Tbsp. olive oil in a skillet.
2. Sauté ½ finely chopped sweet onion over medium heat until caramelized.
3. Toss in 2 finely chopped heirloom tomatoes; cook, stirring, until a sauce forms.
4. Add 1 Tbsp. chopped tinned anchovies; sauté until anchovies melt into a sauce.
5. Fry 3 eggs separately or create 3 wells in the tomato sauce and drop an egg in each well to poach.
6. Cover and simmer eggs for about 10 minutes until the whites are no longer translucent.
7. Serve with warm challah bread.