Eggs in Tomatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 14
- Cholesterol
- 186
- Sodium
- 733
- Total: 25 min
- Active: 25 min
Ingredients
6 slices rustic bread
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground black pepper
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
- 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 in the sauce. Crack an egg into each divot 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.