Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

Recipe by Cooking Light May 2015


Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and minced garlic to pan; sauté 4 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid almost evaporates. Add sugar, salt, peppers, and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Crack eggs, 1 at a time, on top of tomato mixture. Cover and cook 5 minutes or until whites are set and yolks are soft.

  • Place bread slices on a baking sheet; broil 1 1/2 minutes on each side or until toasted. Rub bread with halved garlic clove. Sprinkle 2 tablespoons cheese on each bread slice; broil 1 1/2 minutes or until cheese melts. Divide tomato mixture and eggs evenly among 4 shallow bowls. Serve with garlic toasts.

Nutrition Facts

286 calories; fat 11g; saturated fat 3.6g; mono fat 5g; poly fat 1.6g; protein 15g; carbohydrates 29g; fiber 3g; cholesterol 195mg; iron 3mg; sodium 598mg; calcium 180mg.