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Tomatoes and Eggs
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Recipe Filed Under
Egg, Fruit, Healthy, Breakfast & Brunch

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    • Ingredients

    Serves:

    Directions

    Separate the eggs, reserving two egg whites for another use. In a cold medium skillet, combine the oil, garlic, red pepper flakes and oregano. Warm skillet over medium heat until the garlic begins to become fragrant (without browning), about 2 minutes.

    Raise the heat to high. Pierce the middle of each tomato with a fork slowly, to release all of the juice, then crush them to form the sauce. Season with salt and pepper. Add the tomatoes to the pan, continuing to break them up with a fork. Cook until they concentrate and no longer look watery, about 5 to 6 minutes.

    Lower the heat to medium and stir in the egg whites. Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.

    Turn off the heat, Using the back of a spoon, make 5 indentations in the sauce, allowing a few inches around each. Slip an egg yolk into each indentation. Draw the sauce in from the edges of the pan around each of the yolks. Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.

    Garnish with fresh basil. Gently spoon some sauce and a yolk onto each piece of toast and serve immediately.

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    1 Comment

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    Dipak Joshi

    very good recipes, every one should try atlest once

    February 29 2012 at 2:01 AM Report abuse rate up rate down Reply

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