Eggs with Tomato on Toast

in Breakfast, Dinner

Everyone is always on the look out for a weeknight meal. Sometimes I feel like telling people to relax and just eat a bowl of cereal like I do.  But then I remember that a lot of people have kids and dogs and Franklins, and bowls of cereal just won’t do.  Rather than being concerned about a weeknight meal, I’m always more concerned about an easy weekend morning breakfast.  When I wake up a little late and maybe recovering from the night before, going to the store to get fresh ingredients and slaving over the stove doesn’t sound too appealing.  Lucky for you, my weekend breakfast can also be your weeknight meal.  This, like the Croque Madame I made a few weeks ago, is a unisex type meal–it can be breakfast, lunch or dinner. And with only 3 main ingredients, (bread, eggs and a can of plum tomatoes) it’s the easiest thing in the world to make.  You can do it hungover, super sleepy, or super stressed. All is well!

Since this recipe only calls for 3 main ingredients, I recommend using the best quality you can find.  I love San Marzano canned tomatoes.  While they’re more expensive (around $4 for a 24 oz. can), they’re totally worth it. (You can find them at any Italian specialty supermarket, or even Whole Foods.)  And since they don’t have any basil, pepper, salt, etc. in them, I upped the recommended amount for spices from the original recipe. If you’re using whole canned tomatoes with spices in it, then I’d recommend tweaking the spices to taste.

Update: Joy the Baker actually highlighted San Marzano tomatoes too a little while back.  I’m including a link as to where you can buy them online.  Yes, they’re that serious. Please. Buy. Them.

Eggs with Tomato on Toast

Recipe tweaked from Salt to Taste

Print this recipe!

Serves 4 (That’s what the book says, but I beg to differ. A friend and I ate this by ourselves, no problem. More like serves 2.)

4-5 eggs

1/4 cup extra virgin olive oil

2 cloves of garlic or 1 teaspoon, minced

1/2 teaspoon of red pepper flakes

1/2 teaspoon of dried oregano

1 24 ounce can of whole plum tomatoes, which had around 7-8 tomatoes (San Marzano highly recommended)

1/2 teaspoon of salt

2 tablespoons of chopped fresh basil

4 slices country white bread–whatever you have, toasted

Separate the eggs, reserving two egg whites for another use.

In a cold medium skillet, combine the oil, garlic, red pepper flakes, and oregano.  Turn on the heat and warm over medium heat until the garlic begins to become fragrant (without browning), about 2 minutes.

Raise the heat to high, then use your hands to crush each tomato into the pan.  Note: I tried this and the tomato gushed juice all over my shirt.  It wasn’t cute.  I recommend piercing the middle of the tomato with your finger, slowly, as to release all of its juice AND then crush it.  Season with salt and pepper.  Fry the tomatoes, continuing to break them up with a fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes (this actually took me 5-6 minutes).

Lower the heat to medium and stir in the egg whites.  Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.

Turn off the heat, Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each.  Slip and egg yolk into each indentation.  Draw the sauce in from the edges of the pan around each of the yolks.  Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.

Gently soon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoons helps prevent breaking the yolk.

{ 13 comments… read them below or add one }

incrediblecrunchyflavor March 9, 2010 at 11:18 am

this looks like a fabulous comfort food. looking forward to making it!

Reply

julia March 9, 2010 at 1:49 pm

LOVE IT! I can’t wait to make this on a weekend morning. A breakfast both my husband and I will love. Great pictures too.

Reply

Cooking Foodie March 9, 2010 at 5:21 pm

I hear you… I ate cereal for dinner in grad school and would happily do so now. But weekend breakfasts I love :)
Lovely recipe…

Reply

Gagan March 13, 2010 at 5:40 pm

I just made this for lunch. So delicious! Also, I really like your detailed explanations, rather than just listing the ingredients + steps. Thanks a lot for sharing!

Reply

Adrianna March 13, 2010 at 8:11 pm

Gagun, So glad you made it and enjoyed it!! That makes me feel super.

Reply

Ryan March 17, 2010 at 11:42 pm

This looks so good that it pisses me off that I have to take the time to cook it. I wish there was a way I could just pour it down my face…immediately.

Reply

Ali March 18, 2010 at 11:07 am

This sounds amazing and so much better than the scrambled eggs and toast I had the other night for dinner. This will be on my rotation for next week!

Reply

Kirby! May 1, 2010 at 6:16 pm

I just made this, and it was DELICIOUS! Super cheap, super fast, really satisfying, good for brunch, lunch, or dinner…. thanks for the killer recipe!!

Reply

Adrianna May 2, 2010 at 12:23 am

Kirby!–Super cheap and awesome. So glad you liked it!

Reply

Danielle August 17, 2010 at 7:11 am

I remember seeing this recipe a few days ago and today I REALLY feel like making this becuase it looks sooo good! (and is a good use for the ridiculous amount of tomatoes ripening in the garden)

Reply

Prachee December 9, 2011 at 12:00 pm

looks yummy! i m surely going to try this and yes i love ur blog, recipes, ur pictures everything….keep blogging and keep sharing :)

Reply

Soul Music and Sriracha September 30, 2012 at 2:00 pm

I made this recipe and it turned out so well! Thanks!

http://soulmusicandsriracha.tumblr.com/post/12694278297/eggs-tomato-basil-toast

Reply

Adrianna September 30, 2012 at 4:49 pm

YAY! I haven’t made this recipe in a while and it’s so so good. I need to revisit!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: