Eggs with Tomato on Toast

Recipe tweaked from Salt to Taste

Serves 4 (That's what the book says, but I beg to differ. A friend and I ate this by ourselves, no problem. More like serves 2.)

4-5 eggs

1/4 cup extra virgin olive oil

2 cloves of garlic or 1 teaspoon, minced

1/2 teaspoon of red pepper flakes

1/2 teaspoon of dried oregano

1 24 ounce can of whole plum tomatoes, which had around 7-8 tomatoes (San Marzano highly recommended)

1/2 teaspoon of salt

2 tablespoons of chopped fresh basil

4 slices country white bread--whatever you have, toasted

Separate the eggs, reserving two egg whites for another use.

In a cold medium skillet, combine the oil, garlic, red pepper flakes, and oregano.  Turn on the heat and warm over medium heat until the garlic begins to become fragrant (without browning), about 2 minutes.

Raise the heat to high, then use your hands to crush each tomato into the pan.  Note: I tried this and the tomato gushed juice all over my shirt.  It wasn't cute.  I recommend piercing the middle of the tomato with your finger, slowly, as to release all of its juice AND then crush it.  Season with salt and pepper.  Fry the tomatoes, continuing to break them up with a fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes (this actually took me 5-6 minutes).

Lower the heat to medium and stir in the egg whites.  Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.

Turn off the heat, Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each.  Slip and egg yolk into each indentation.  Draw the sauce in from the edges of the pan around each of the yolks.  Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.

Gently soon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoons helps prevent breaking the yolk.