Eggs poached in savory heirloom tomato sauce makes a great meal any time. For the sauce, simply mix Tomato Bliss with jarred roasted red peppers for the perfect mix of sweet and smoky. Serve with marinated feta and olives, and pillowy pita for dunking.

• Step 1

  Heat soup and peppers in a large skillet over medium heat. Stir and cook on moderate heat for about 10-12 minutes, until slightly thickened.

• Step 2

  Remove from heat. Make eight little dips in the sauce. Gently break the 4 whole eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.

• Step 3

  Return to heat. Cover and simmer gently for 8-10 minutes, until the egg whites are cooked and the yolks are still runny. Remove from heat, leave for a couple of minutes to settle, then spoon into individual plates. Off heat, sprinkle with parsley or cilantro, feta and olives. Serve immediately, with pita wedges.