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
Ingredients
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2-3 tablespoons
decent olive oil
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1/2-1
small shallot, minced
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4
Medium, flavorful tomatoes, diced (the red-brown 4 inch diameter "black velvet" variety work well
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4
eggs
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salt and pepper to taste
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2
slices sourdough or peasant bread, toasted
Directions
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In a medium frypan, heat oil on low flame Add minced shallot and saute until almost translucent (avoid burning).
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Add diced tomatoes. They will release their juices; cook until thoroughly softened and the sauce thickens. Season to taste with salt and pepper.
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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)
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Meanwhile, toast a couple of slices of good bread.
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Divvy up and serve the eggs and tomatoes over the toast. Season with more salt and pepper as desired.
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