Sunny-Side Up Eggs with Provencal Tomatoes

Sunny-Side Up Eggs with Provencal Tomatoes

Ingredients

Serves 4

4 medium-size firm ripe tomatoes, halved and seeded

4 eggs

1 cup flat-leaves parsley, finely chopped

2 garlic cloves, minced

3 tablespoons olive oil, divided

2 pinches of sugar (I used coconut sugar)

Salt and pepper taste

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add tomatoes (cut face down) and cook for 10 minutes, until slightly charred.

Flip on the other side, sprinkle with sugar, salt, and pepper and cook for further 15 minutes, until they begin to soften.

In the meantime in a small bowl mix chopped parsley and minced garlic. Set aside.

Transfer tomatoes to a plate.

Wipe the skillet clean.

Heat remaining tablespoon of olive oil over medium-high heat.

Crack eggs in skillet and cook for 3 to 4 minutes until the whites are just set but the yolk is still runny (if you like the yolks more firmly set, just continue cooking).

Remove from the heat, add tomatoes, sprinkle with parsley-garlic mixture, season with salt and pepper, and serve.