Fresh tomatoes sauteed with onion and garlic in olive oil, a pinch of salt, a grind of black pepper- the simplicity allows the perfection of the summer ripened tomatoes to shine through. Fresh eggs get nestled into the sauce and are cooked until just set, a crumble of feta and fresh-picked basil leaves to top it all off.
Finely Ground Black Pepper
Fresh Basil Leaves
Heat a medium-sized saucepan over medium heat, add
Olive Oil (3 Tbsp)
Yellow Onion (1/2)
. Saute onions, stirring often for approximately 7-10 minutes until soft and golden.
Garlic (1 clove)
and saute for 1 minute.
to the pan and gently stir to combine with onions and garlic.
Let tomatoes simmer for about 5 minutes, add
Salt (1 pinch)
Finely Ground Black Pepper (to taste)
Gently stir tomato sauce and cook until some of the water has evaporated, about 3 minutes more.
Make three wells in the tomato sauce, for the
and crack one egg into each well.
Cover the pan and cook for about 7 minutes until eggs are just set on top.
Remove from heat, sprinkle with
Feta Cheese (1/4 cup)
Fresh Basil Leaves (to taste)
Serve with fresh sliced bread.
This recipe serves one. It can easily be doubled or tripled depending on how many servings you need (2-3 eggs per person). Just increase your pan size to accommodate your ingredients.
Nutrition Per Serving
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