Print

Italian Tomato and Eggs

A simple satisfying meal that pairs beautifully with a crusty baguette.
Course Breakfast or Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Heather

Ingredients

  • 3 large tomatoes diced *about 3 cups diced
  • 2 tbsp extra virgin olive oil *plus extra for drizzling
  • 2 tbsp freshly sliced basil
  • 4 jumbo eggs
  • salt & pepper to taste
  • truffle oil *optional
  • baguette *optional

Instructions

  1. Diced tomatoes. Heat a med sized frying pan over med heat. Add olive oil and allow to heat for about 60 seconds. Add diced tomatoes and simmer for about 10 mins or until tomatoes look crushed, stir occasionally.
  2. Add basil. Using a large spoon, make 4 indentations in tomatoes about the size of a ladle. Add 1 egg to each indentation. Continue cooking over med heat until egg whites are almost cooked. Once egg whites are almost cooked through cover with lid. Continue cooking until yolks are desired doneness, approximately 2 mins for slightly running yolks.
  3. Garnish with salt, pepper, extra virgin olive oil or truffle oil and serve with a crusty baguette.

Recipe Notes

*Please use as many organic ingredients as possible.*