Breakfast: 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.
Ingredients
- 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
Instructions
- 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%
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