Breakfast: Italian Tomato Eggs
Perfect for breakfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
- 1 tablespoon extra virgin olive oil, plus extra for brushing on bread
- 1 cup chopped onion
- ½ cup thinly sliced and chopped fennel or anise (optional)
- 1½ teaspoons minced garlic
- 1 (28-oz.) can tomato puree
- 2 teaspoons dried Italian herb seasoning
- 1 teaspoon sugar, or to taste
- Salt and freshly ground pepper to taste
- 6 (1-inch thick) slices rustic Italian bread
- 1¼ cups shredded Italian blend cheese
- 6 fried eggs, seasoned with salt and pepper
- Shredded Parmesan cheese and snipped fresh basil
- Heat oil in a medium saucepan over medium heat.
- Add onion, fennel and garlic; cook, stirring frequently, for 10 minutes to soften.
- Stir in tomato puree, herbs and sugar.
- Cook, uncovered, over medium-low heat for 45 minutes or until tomato sauce is very thick, stirring frequently to make sure sauce does not scorch on the bottom.
- Brush one side of each bread sliced with olive oil and place on a foil-lined baking sheet.
- Top each with 3 tablespoons shredded cheese and place in a hot oven or under the broiler for a few minutes or until cheese is melted and edges are lightly browned.
- Top each with a fried egg, a generous spoonful of tomato sauce, Parmesan cheese and fresh basil to taste.
- Recipe may be doubled.
- Time Saving Tip: Substitute 2 cups prepared pasta sauce for tomato sauce recipe above.
- Nutritional analysis per serving: Calories: 350, Fat: 15g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 235mg, Sodium: 1030mg, Potassium: 712mg, Carbohydrates: 37g, Fiber: 4g, Sugar: 9g, Protein: 18g, Vitamin A: 25%, Vitamin C: 30%, Calcium: 30%, Iron: 25%