Italian Egg and Tomatoes
- Reviews 2
Ready In: 20 mins
Serves: 2
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- 14 ounces diced fire-roasted tomatoes
- salt and pepper
- 2 eggs
- 2 slices provolone cheese
- 4 slices prepared polenta, grilled
Directions
- Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
- Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
- Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.
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