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Recipe from: Irmgard
An easy, delicious recipe to serve for brunch or a light dinner.
1 large onion
3 garlic clove
2 teaspoons olive oil
½ teaspoon fresh ground black pepper
19 ounces whole tomato
1 teaspoon dried basil
½ teaspoon dried mint
2 tablespoons parmesan cheese, grated
Cut the onion in half lengthwise. Place each half, cut side down, on a cutting board, then thinly slice into long strips. Finely mince the garlic. Heat the olive oil in a large frying pan oven medium heat. When hot, add the onion, garlic and pepper. Cook, uncovered and stirring occasionally just until the onion is soft, from 3 to 4 minutes.
Meanwhile, drain the tomatoes well, discarding the liquid. Place the tomatoes in a medium-sized bowl and using your hands or a potato masher, coarsely crush. Stir in the basil and mint. Taste and add some salt if needed. Pour into the pan with the onions. Stir to mix, then spread out evenly.
Once the mixture begins to bubble, crack the eggs into the tomato mixture, trying not to break the yolks. Sprinkle the cheese over the eggs. Cover and continue to cook over medium heat until the whites turn opaque and the yolks are still slightly runny, from 7 to 8 minutes.
Using a large spoon, scoop out some of the tomato and onion mixture along with each egg. Serve on top of a thick slice of toasted garlic bread.