5 Ingredients or Fewer

Fried Egg-Toast in Fresh-Tomato Sauce

September  6, 2016
0 Ratings
Author Notes

I often make this for a quick breakfast with a friend. You may also use an equivalent measure of grape tomatoes, halved. —creamtea

  • Serves 2
  • 2-3 tablespoons decent olive oil
  • 1/2-1 small shallot, minced
  • 4 Medium, flavorful tomatoes, diced (the red-brown 4 inch diameter "black velvet" variety work well
  • 4 eggs
  • salt and pepper to taste
  • 2 slices sourdough or peasant bread, toasted
In This Recipe
  1. In a medium frypan, heat oil on low flame Add minced shallot and saute until almost translucent (avoid burning).
  2. Add diced tomatoes. They will release their juices; cook until thoroughly softened and the sauce thickens. Season to taste with salt and pepper.
  3. Break eggs into a glass and add to the sauce; at this point you can cover lightly. Keep checking until done to your preference (I like a runny yolk)
  4. Meanwhile, toast a couple of slices of good bread.
  5. Divvy up and serve the eggs and tomatoes over the toast. Season with more salt and pepper as desired.
Contest Entries

See what other Food52ers are saying.