After many promises, I finally made this old school Italian dish for my hubby. I must admit that I have no idea why there was any hesitation on my part because this is delicious. It’s also easy, quick and even looks elegant when setting the pan right on the table.
Frank had described this breakfast that his mom used to make. He basically told me that it was just cooking eggs in tomatoes. Well, heck! I can do that. That’s easy peasy, and it really was, which was a good thing because I was dog tired this past Sunday morning.
There are weekend mornings when I wake up as fresh as a daisy and am excited to make a delicious Saturday or Sunday morning breakfast for my family…and then there are those other mornings. On the other mornings, I just want to sit on my couch, sipping from my huge mug of hot, creamy coffee, my furry little beast nestled into me, and not budge. During this lovely me time, I may even shoot over a look of annoyance to anyone who dares to wake up and then expects to sit in the same room. How dare they! What? You’re hungry? Growl….
Yes, sometimes I resent having to make breakfast for not only myself, but for my family. Can you relate? These grumpy mornings are usually the product of a late night of binge watching something. Lately, that waaaay too late night binge watching has been all about Game of Thrones. Those of you who are fans will completely understand. No worries though because we’re all caught up now. I can now resume my normal life.
Yes, this past Sunday was one of those, but, for some reason, I was able to shake it off and get my tookus into the kitchen. I suspect that my own hunger forced me in there. I’m sure glad it did.
Enjoy this one pot breakfast. As a starting point, I read Nigella’s recipe here and then adapted it to my taste.
- 2 tablespoons olive oil
- 1 half onion, small chop
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 28 oz. can whole peeled tomatoes
- 4 to 6 eggs
- fresh basil, rough chop
- grated Parmesan cheese (optional)
- Heat the olive oil in a large skillet on medium low.
- Sauteed the chopped onion to soften, 2 to 3 minutes.
- Add in the minced garlic and Italian seasoning for about 1 minute.
- Add in the tomatoes and bring to a simmer.
- Simmer for 4 to 5 minutes and use your wooden spoon to break up the whole tomatoes into chunks.
- Break each egg into a small bowl and gently slide the egg into its own crevice in the sauce.
- Put on the top and cook the eggs for 4½ to 5 minutes for a runny or soft center to your eggs.
- Sprinkle on the fresh basil before bringing to the table.
- Add grated Parmesan to each serving. (optional)
- Serve with crusty, toasted Italian bread.