Italian Tomato Eggs


Breakfast: Italian Tomato Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
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
  1. Heat oil in a medium saucepan over medium heat.
  2. Add onion, fennel and garlic; cook, stirring frequently, for 10 minutes to soften.
  3. Stir in tomato puree, herbs and sugar.
  4. 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.
  5. Brush one side of each bread sliced with olive oil and place on a foil-lined baking sheet.
  6. 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.
  7. Top each with a fried egg, a generous spoonful of tomato sauce, Parmesan cheese and fresh basil to taste.
  8. Recipe may be doubled.
  9. Time Saving Tip: Substitute 2 cups prepared pasta sauce for tomato sauce recipe above.
  10. 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%