5 Ingredients or Fewer

Fried Egg-Toast in Fresh-Tomato Sauce

by:
September  6, 2016
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
Ingredients
  • 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
Directions
  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.
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