1
2 tbsp olive oil
1 medium red onion, thinly sliced
796-mL can tomatoes
1/2 cup Gaeta or kalamata olives, pitted and left whole
pinch salt
4 up to 6 eggs
1 bunch fresh basil
1/4 cup freshly grated parmesan
In a 12-inch (30-cm) non-stick frying pan, heat oil over medium heat. Add onion and stir often until light brown, about 9 minutes. Slice tomatoes lengthwise into quarters and add to pan along with olives and salt. Bring mixture to a boil, then reduce heat to medium-low. Simmer gently, uncovered and stirring often, just until tomatoes start to break down, about 15 minutes.
Carefully crack eggs into pan on top of tomatoes, keeping them whole and trying not to let them touch each other. Sprinkle with salt. Cover pan with a lid or foil. Cook over medium-low until whites have set and yolks are done as you like, from 6 to 8 minutes.
Meanwhile, remove basil leaves from stems. Stack several together, then cut into thick shreds with scissors or a knife. You'll need about 1 cup (250 mL). When eggs are ready, sprinkle with cheese. Then scatter basil around sides.
Calories 216, Protein 10g, Carbohydrates 11.7g, Fat 15.1g, Fibre 2.7g, Sodium 657mg.
Once made, these eggs can sit at room temperature for 10 to 15 minutes, if necessary, before serving. We adapted this recipe from Mario Batali's Holiday Food cookbook.