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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit to find out more.) Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
3 medium tomatoes, chopped |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
4 large eggs |
1/2 cup shredded fresh mozzarella cheese |
1/4 cup mixed chopped fresh basil, oregano, and chives |
toasted sliced pane pugliese or ciabatta bread |
Directions:
1. Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.
2. Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.
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