Heat large sauté pan on medium heat. Melt butter, add olive oil and onions, garlic and cook until they are transparent. Add tomatoes and seasonings, and cook until soft. Add stock or water and bring to a boil and then bring it to a simmer. Let the sauce cook for 4 minutes. Crack the eggs carefully to pan, cover the pan with a lid and let them poach for 4-6 minutes until the egg whites are set but the egg yolks are still runny. Serve warm. Spoon your eggs over toast and enjoy it with and a mimosa!
Recipe by Chef Rosie at http://chefrosie.com/chefs-life-cook-home/