While I always eat breakfast, during the week we are really not breakfast people. It generally consists of cereal, oatmeal, toast, or a granola bar. However, once the weekend rolls around breakfast is all I think about. Probably because I have more time and we can really sit down together and enjoy the morning. Well this weekend was no different. Due to ladies night on friday night, saturday morning was not an early one. And since we planned a hike for the afternoon, I decided a hearty brunch type breakfast was in order. This is now one of my favorite breakfasts! I would have never thought to put tomato sauce under eggs, but it was so delicious. And with a cup of coffee, amazing sunshine and some good company, you just can't beat this breakfast. It was definitely hearty and sustained us throughout the entire hike, what a great choice, this will definitely be made again before too long. Hope everyone enjoyed their weekend as much as we did, it was beautiful out here in MT! ENJOY!
Skillet Eggs and Tomato Sauce
2 tsp olive oil
1/2 large onion, finely chopped
1 garlic clove, minced
1/8 tsp crushed red pepper flakes (or more if desired, which we desired)
1 anchovy fillet, finely chopped (or paste works too)
1/2 can (28oz) whole peeled tomatoes in juice
4 large eggs
Fresh parsley for garnish
Toast or crusty bread
Heat oil in a skillet, add onion, garlic, red-pepper flakes and anchovy; cook stirring often until onion softens, 5-7 min.
Break up tomatoes with kitchen shears or hands; add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8-10 min.
Reduce heat to a bare simmer. Break one egg at a time into a small cup, then gently slide into sauce in skillet; cover and cook until whites are just set, about 5 min.
Remove from heat; let sit, covered for 5 min. (I skipped this). Garnish with parsley and serve with bread.
Rylie (the dog) loves outdoor breakfast, because it means way more fetch time for her!
Logan Rating: ****