If you have been reading this blog for awhile you may think that Sarah and I have an obsession with eggs topped with some semblance of tomatoes? This flavor combination can not be beat and the ease of this recipe below will certainly convert you to the egg and tomato team if you were not already a member.
Simple pan fried eggs, served on toast, and all topped with warm tomato sauce and fresh basil. The yolk breaks into the sweet-tart tomato sauce, enriching the most sensational gooey sauce to be mop up by bread, ever. Breakfast, lunch or dinner this dish will not disappoint. I’m planning to make this dish on Christmas morning, the bright red tomato sauce and verdant sweet basil will be a colorful celebration of the day.
Fried Eggs with Tomato Sauce
2 pieces of toast (slices from a nice crusty loaf are ideal), buttered if desired
1/2 cup of good tomato sauce
4 large leaves of basil, sliced into ribbons
olive oil, salt and pepper
Heat a teaspoon of olive oil in a pan over medium heat and crack the eggs into the oil. Allow to fry on one side being careful not to burn the whites. Season the eggs lightly with salt and pepper. Meanwhile toast your bread and warm the tomato sauce in a small pot uncovered. When the egg whites are cooked remove from the heat. Place each egg on top of a buttered piece of toast. Spoon the warmed tomato sauce over each egg and top with the ribbons of fresh basil. Serve immediately.