Tuscan eggs

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PREP TIME

6 min

Makes

4 servings

* PLUS Cooking time: 12 minutes

Ingredients

1 large onion
3 garlic cloves
2 tsp butter
1/2 tsp freshly ground black pepper
540-mL can whole tomatoes
2 tbsp finely chopped fresh basil , or 1 tsp dried basil
2 tbsp finely chopped fresh mint leaves , or 1/2 tsp dried mint leaves
1 tsp coarsely chopped capers , optional
1/2 tsp salt , optional
4 eggs
2 tbsp grated parmesan

Instructions

Cut onion in half lengthwise. Place each half, cut-side down, on a cutting board, then thinly slice into long strips. Finely mince garlic. Melt butter in a large frying pan set over medium heat. When bubbly, stir in onion, garlic and pepper. Cook, uncovered and stirring occasionally just until onion is soft, from 3 to 4 minutes.
Meanwhile, drain tomatoes well, discarding liquid. Then place tomatoes in a medium-size bowl. Using your hands or a potato masher, coarsely crush. Stir in basil, mint and capers, if using. Taste and add salt, if needed. Pour into pan with onion. Stir to mix, then spread out evenly. Once mixture begins to bubble, crack eggs into tomato mixture, trying not to break yolks. Sprinkle cheese over eggs. Cover and continue to cook over medium heat until whites turn opaque and yolks are still slightly runny, from 7 to 8 minutes. Using a large spoon, scoop out some of the tomato and onion mixture along with each egg. Serve on top of a slice of thick, toasted crusty garlic bread.

Nutrition (per serving)

Calories
150,
Protein
9.4 g,
Carbohydrates
10.7 g,
Fat
8.2 g,
Fibre
2.2 g,
Sodium
362 mg.

Garden fresh mint is a wonderful addition to eggs. For breakfast or dinner, try simmering canned tomatoes with fresh mint and basil, then crack a few eggs into the same pan. Served up with crusty garlicky toast, you’ve got a meal in minutes with only one pan to clean up.

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