Eggs with Tomato on Toast
Eggs with Tomato on Toast requires around 45 minutes from start to finish. This recipe serves 4. One serving contains 260 calories, 9g of protein, and 19g of fat. It works well as a very affordable side dish. It is a good option if you're following a dairy free and vegetarian diet. A mixture of pepper flakes, oregano, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Separate the eggs, reserving each yolk in its shell and combining 2 whites in a cup. Refrigerate the remaining 2 whites for another use.
In a cold medium skillet, combine the oil, garlic, peperoncini, and oregano. Turn on the heat and warm over medium-high heat until the garlic begins to fry (without browning) and the mixture becomes fragrant, about 2 minutes.
Raise the heat to high, then use your hands to crush each tomato into the pan, allowing the juice to fall into the skillet. Season lightly with salt and pepper. Fry the tomatoes, continuing to break them up with the fork. Cook until they concentrate and no longer look watery, 2 to 3 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 an 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 spoon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoon helps prevent breaking the yolk.
Reprinted with permission from Salt to Taste: The Keys to Confident, Delicious Cooking by Marco Canora with Catherine Young, © 2009 Rodale Inc.