Breakfast Eggs In Tomato Sauce Recipe
It’s New Year’s Eve in Vancouver, and I hope you guys are having a great evening. May your New Year be the happiest one! Happy 2014!!
This one-pan “Breakfast Eggs In Tomato Sauce” is a wholesome start to the morning. You can prepare the tomato sauce in advance and just crack in the eggs when you are ready to serve.
Breakfast Eggs In Tomato Sauce
Ingredients
2 Tbsp Olive Oil
1 Large Yellow Onion, peeled and chopped
2 Cloves of Garlic, peeled and chopped
3 Fresh Tomatoes, seeded and diced
1 Tins 796ml/28oz Whole Tomatoes, drained
1/4 Cup firmly packed fresh Basil leaves, torn
2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
1 tsp Cane Sugar
Sea Salt to taste
Black Pepper
6 Large Eggs
Method
Place oil in heavy saucepan over medium heat. Add the onion, stirring occasionally, until it’s translucent. Then add garlic, continue to cook until fragrant and golden, about 5 minutes.
Add the fresh tomatoes, give it a quick stir and mix in the tinned tomatoes, basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper.
To cook the eggs for 2: Divide the sauce into 3 portions.
Place a portion of tomato sauce in a smaller pan, over medium heat. Create a small space and carefully crack the eggs into the pan. Cover with a lid and cook for about half a minute until the egg whites are milky and the yolks still soft. Season with some black pepper, and serve warm with Focaccia or any of your favorite breads.
Serves 6
It’s New Year’s Eve in Vancouver, and I hope you guys are having a great evening. May your New Year be the happiest one! Happy 2014!!
This one-pan “Breakfast Eggs In Tomato Sauce” is a wholesome start to the morning. You can prepare the tomato sauce in advance and just crack in the eggs when you are ready to serve.
Breakfast Eggs In Tomato Sauce
Ingredients
- 2 Tbsp Olive Oil
- 1 Large Yellow Onion, peeled and chopped
- 2 Cloves of Garlic, peeled and chopped
- 3 Fresh Tomatoes, seeded and diced
- 1 Tins 796ml/28oz Whole Tomatoes, drained
- 1/4 Cup firmly packed fresh Basil leaves, torn
- 2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
- 1 tsp Cane Sugar
- Sea Salt to taste
- Black Pepper
- 6 Large Eggs
Method
Place oil in heavy saucepan over medium heat. Add the onion, stirring occasionally, until it’s translucent. Then add garlic, continue to cook until fragrant and golden, about 5 minutes.
Add the fresh tomatoes, give it a quick stir and mix in the tinned tomatoes, basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper.
To cook the eggs for 2: Divide the sauce into 3 portions.
Place a portion of tomato sauce in a smaller pan, over medium heat. Create a small space and carefully crack the eggs into the pan. Cover with a lid and cook for about half a minute until the egg whites are milky and the yolks still soft. Season with some black pepper, and serve warm with Focaccia or any of your favorite breads.
Serves 6