*Pan Roasted Eggs and Tomatoes*
Serves2

Simple, economical and full of delicious flavours, this recipe is proof positive that tasty doesn't have to be complicated.  You can multiply this to make more servings, but I don't recommend cooking any more than two eggs in the pan at any one time.  You could also do individual servings in small skillets and serve them right in the skillet at the table for a unique presentation.

2 TBS good quality extra virgin olive oil
1 fat clove of garlic, peeled and smashed
1 (400g) tin of diced plum tomatoes with juice
sea salt
freshly ground black pepper
2 leaves of fresh basil, torn, or 1/2 tsp basil
2 large free range eggs

Heat a non-stick frying pan over medium heat until hot.  Add the olive oil and heat just until it begins to shimmer.  Add the garlic and saute it until it becomes fragrant.  Pour in the tinned tomatoes.  Season to taste with salt and pepper and throw in the basil.  Turn the heat down to low and allow to simmer for a few minutes until the flavours are well melded and the tomatoes have thickened a bit.  Break the eggs into the pan, leaving some space between them.  Cook until the whites just start to set, then pop a cover over top and continue to cook until the eggs are set and done to your taste.  (We like them with the yolks a bit runny)  Season the yolks with a bit of salt and pepper and serve with toasted bread fingers for dipping.