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Poached eggs with tomato salsa

kept bykellyann

2 Eggs
4-5 Fresh asparagus stalks
2 Medium tomatoes, finely chopped
¼ Cup water
½ Small onion, finely chopped
2 Medium mushroom, sliced
1 Garlic clove, crushed
½ Tablespoon olive oil
1 Tablespoon white vinegar
1 Teaspoon basil leaves, finely chopped
½ Bay leaf
½ Teaspoon fresh ginger, crushed
Salt and pepper to taste
½ Lemon



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