This is such a simple yet delicious breakfast. The slightly spicy and savory tomatoes with the creaminess of the eggs and parmesan coupled with the kick of the crushed red pepper and the depth of the anchovies make it something to remember. Easy to make and very satisfying. It comes from Melissa Clark in NY Times Cooking.
For this you’ll need: x1 15oz can of diced tomatoes, x1 clove garlic (thinly sliced), x1 anchovy fillet (diced), 1/2 tsp crushed red pepper, 1 Tbsp each fresh basil, oregano, thyme (roughly chopped), 1/4 cup parmesan (grated), salt, pepper, olive oil.
Preheat the oven to 375.
In a cast iron or other skillet heat the olive oil over medium heat. Add the garlic, anchovy and crushed red pepper. Stir well to ensure it doesn’t brown too fast or burn but coats and become fragrant – about 2-3 mins. Add in the tomatoes, chopped basil, salt and pepper.
Reduce the heat so that it simmers and the excess fluid begins to boil off. Gently crush the tomatoes with the back of a wooden spoon or potato masher and allow to simmer down until thickened – 20-25 mins.
Create 3 to 4 divots in the tomato mixture on the sides and crack the eggs into these holes, sunny side up. Grate some parmesan cheese over the top and place into the oven. Cook until just set – about 7-8 mins.
Remove from the oven, grate a bit more parmesan over the top and then sprinkle the chopped thyme and oregano over the top as well. Add freshly grated pepper.
Serve on toast with sliced avocado.
Dinner at Our Place 