Serves 2 people
2 tsp olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 tablespoon minced fresh herbs(I used 1 tsp each of parsley, oregano & rosemary)
1 teaspoon balsamic vinegar
1/2 teaspoon salt
2 tablespoons gratedParmesan
4 slices of bread
Place saute pan over medium to medium high heat. Add olive oil and when oil is hot, add onion. Sautefor 5 to 7 minutes or until translucent and just beginning to brown. Add garlic and saute for 30 seconds. Pour in can of tomatoes and use a fork to crush the larger pieces up (or if you want a smoother sauce, run them through a blender or food processor first). Add herbs and salt and cook for 1 to 2 minutes.
Give sauce a good stir. Crack eggs over pan and gently place on top of sauce. Cover and let cook for about eight minutes or until the whites covering the top of the sides of the yolk begin to turn from clear to white. This will give you eggs that are done but the yolks will still be slightly runny. If the thought of runny yolks squick you out, cook for about 3 minutes more or until the whites over the top of the yolk turn from clear to white.
A few minutes before your eggs are done, put bread in to toast. Spoon eggs out onto the bread with the sauce and sprinkle with the cheese. Serve!
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