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Fried Egg-Toast in Fresh-Tomato Sauce

By creamtea • September 6, 2016 • 0 Comments

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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 a medium frypan, heat oil on low flame Add minced shallot and saute until almost translucent (avoid burning).
Add diced tomatoes. They will release their juices; cook until thoroughly softened and the sauce thickens. Season to taste with salt and pepper.
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)
Meanwhile, toast a couple of slices of good bread.
Divvy up and serve the eggs and tomatoes over the toast. Season with more salt and pepper as desired.