Fried Egg-Toast in Fresh-Tomato Sauce
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
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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
- 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.
- This recipe was entered in the contest for Your Best One-Pan Dinner
More Great Recipes:
Egg|Breakfast|Entree|5 Ingredients or Fewer|One-Pot Wonders|Vegetarian|Spring|Summer|Fall
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