Extra-Virgin Olive Oil (2 Tbsp)
in a medium frying pan over medium heat. Add
Onions (1/2 cup)
and sauté until lightly brown, about 3 minutes. Drain off excess oil and add
Cooked Bacon (2 slices)
and simmer, stirring occasionally, until they have released their juices, about 4 to 5 minutes.
Make 4 wells in the tomato mixture with a spoon and crack the
into each well.
Add a grind or two of
Freshly Ground Black Pepper (to taste)
. Cover the pan with a glass lid, and simmer until egg whites are firm and yolks are starting to set, about 2 minutes.
Remove the lid, sprinkle with
Shredded Italian Blend Cheese (1/2 cup)
and cover again to melt.
Fresh Basil (1/4 cup)
and scoop onto individual plates. Optionally, serve with good quality sliced rustic toast.