Faux Poached eggs with Tortillas

Total time: 20 minutes
    A different twist on Heuvos Ranchero, poached eggs on a Greek olive/ham/tomato sauce, with cheesy tortillas to dip.  This is even easier with Faux Poached eggs  - and old restaurant trick.

 Ingredients:

• 2 medium shallots
• 1oz (30gr) Prosciutto
• 2 tsp olive oil
• 3 tbs chopped Greek olives
• 8oz (240ml) tomato sauce
• 1 tsp basil
• 2 eggs
• 1 tsp olive oil
• 1 tortilla optional
• 2 tbs shredded cheese

 Instructions:

• The sauce:  Roughly chop shallot, Prosciutto and olives.
•  Heat oil in a small saucepan.  Add shallots and Prosciutto and sauté until starting to brown. 
• Add olives, tomato sauce, basil, reduce heat and simmer, uncovered for 10 minutes.  Sauce should thicken.
• The tortillas:  In nonstick skillet, large enough to hold the tortilla, fry the tortilla, without oil, until light brown.
• Turn and fry other side.  
• Sprinkle with cheese and cover until the cheese melts.  Remove tortilla to a plate and cover with the lid to keep warm.
• The eggs - the easy way: Heat oil in medium skillet over medium heat. 
• Add eggs and fry until whites just start to set. 
• Add 1/4 cup of water, cover and steam until yolk starts to turn white, 1 - 1 1/2 minutes. 
• The proper way: Fill a large skillet with water.  The water should be 1 1/2 - 2 inches deep.  Heat water over medium-high heat. 
• Add 1 tbs vinegar. 
• When water is softly boiling poach eggs: one at a time break egg into a small saucer.  Swirl a spoon in the water where you will put the egg - off to one side.  When water is swirling drop egg into center.  With slotted spoon try to keep the white together.  Do next egg. 
• With regular spoon scoop some hot water over tops of eggs.
• Poach for 4 minutes or until white is set but yolk is still very soft.  Remove eggs with a slotted spoon.
• To finish:  Divide the sauce between two soup plates/flattish bowls. 
• Place an egg on top; cut the tortilla into wedges and add to bowls. Serve.