From Johnna’s Kitchen: Baked Eggs in Stewed Tomatoes
Italians don’t eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch.
Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread!
This one-pan dish is great for any meal of the day!
Baked Eggs in Stewed Tomatoes
1 onion, thinly sliced
1 can whole tomatoes, diced
1 clove garlic, minced
2 tablespoons Olive oil
Dash of Garlic salt
Dash of pepper
In a large frying pan, heat Olive oil, then add onions and saute until browned.
Add cut up tomatoes and minced garlic to the pan.
Simmer for 10 minutes, then season with garlic salt and pepper.
Make 6 indentations with the back of a wooden spoon in the stewed tomatoes.
Crack 6 eggs into each “pocket” indentation.simmer for 10 minutes
Simmer with the eggs for another for 10 minutes.
Remove from stove, and scoop out eggs and tomatoes together with a large spoon.
Serve with a loaf of Italian bread.