I made this for dinner last night. It is a fast and easy dish you can cook right out of your pantry — and delicious to boot.
Eggs and Tomatoes on Toast
Time to make: ~20 minutes
Yields: 2-4 servings, depending on how hungry you are
- 2 tbsp. olive oil
- 1 clove garlic, thinly sliced
- Hot red pepper flakes, salt and pepper to taste
- 10-12 canned whole tomatoes (about half of a large can; freeze the rest for later use)
- 4 eggs
- 4 slices country bread, toasted
In a large skillet, heat the oil over medium with the garlic and red pepper flakes until the garlic begins to sizzle. Use your hands to crush the tomatoes as you add them with their juices to the skillet. Continue cooking, breaking up the tomatoes even more with a spatula, until the mixture starts to thicken.
Make 4 indentations in the tomato mixture and break an egg into each indentation. Season with salt and pepper. Cover and cook until the eggs are set to your liking.
To serve, place one egg on a slice of toast and spoon some of the tomato mixture over.