Breakfast Eggs In Tomato Sauce

Breakfast Eggs In Tomato Sauce


2 Tbsp Olive Oil
1 Large Yellow Onion, peeled and chopped
2 Cloves of Garlic, peeled and chopped
3 Fresh Tomatoes, seeded and diced
1 Tins 796ml/28oz Whole Tomatoes, drained
1/4 Cup firmly packed fresh Basil leaves, torn
2 Tbsp Chopped Italian Flat Leaf Parsley, chopped
1 tsp Cane Sugar
Sea Salt to taste
Black Pepper
6 Large Eggs


Place oil in heavy saucepan over medium heat. Add the onion, stirring occasionally, until it’s translucent. Then add garlic, continue to cook until fragrant and golden, about 5 minutes.

Add the fresh tomatoes, give it a quick stir and mix in the tinned tomatoes, basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper.

To cook the eggs for 2: Divide the sauce into 3 portions.
Place a portion of tomato sauce in a smaller pan, over medium heat. Create a small space and carefully crack the eggs into the pan. Cover with a lid and cook for about half a minute until the egg whites are milky and the yolks still soft. Season with some black pepper, and serve warm with Focaccia or any of your favorite breads.

Serves 6


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