Eggs in Tomatoes

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 slices rustic bread
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • Kosher salt and freshly ground black pepper
  • One 10-ounce container mushrooms, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Red pepper flakes, as needed
  • One 28-ounce can crushed tomatoes
  • 6 large eggs
Directions
Watch how to make this recipe.
  • Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.

  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.

  • Using a large metal spoon or ladle, form 6 evenly spaced divots. Crack an egg into each space and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.

  • Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.


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    Eggs in Tomatoes

    Recipe courtesy of Marcela Valladolid