Rating: 5 stars
7 Ratings
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  • 5 star values: 7

Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit oneblockdiet.com to find out more.)

Maryanne Welton, Palo Alto, CA
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.

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  • Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.

Nutrition Facts

192 calories; calories from fat 67%; protein 10g; fat 14g; saturated fat 4.3g; carbohydrates 6.6g; fiber 1.6g; sodium 262mg; cholesterol 194mg.
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