Italian Tomato and Eggs

• Vegetarian

• Produce

  • 2 tbsp Basil
  • 3 Tomatoes, large

• Refrigerated

  • 4 Eggs, jumbo

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil plus, extra-virgin
  • 1 Truffle oil *optional

• Bread & Baked Goods

  • 1 Baguette *optional

Found on thefedupfoodie.com

Description

Ingredients

• 3 large tomatoes diced *about 3 cups diced
• 2 tbsp extra virgin olive oil *plus extra for drizzling
• 2 tbsp freshly sliced basil
• 4 jumbo eggs
• salt & pepper to taste
• truffle oil *optional
• baguette *optional

Directions

• Diced tomatoes. Heat a med sized frying pan over med heat. Add olive oil and allow to heat for about 60 seconds. Add diced tomatoes and simmer for about 10 mins or until tomatoes look crushed, stir occasionally.
• Add basil. Using a large spoon, make 4 indentations in tomatoes about the size of a ladle. Add 1 egg to each indentation. Continue cooking over med heat until egg whites are almost cooked. Once egg whites are almost cooked through cover with lid. Continue cooking until yolks are desired doneness, approximately 2 mins for slightly running yolks.
• Garnish with salt, pepper, extra virgin olive oil or truffle oil and serve with a crusty baguette.