Italian Egg and Tomatoes

Submitted by Debbwl

"A tasty and budget friendly meal that's inspiration comes from a local Italian restaurant. Prep time and cook time do not include making or grilling the polenta. As I use Parmesan cheese polenta I have made the night before and therefor just slice and grill it. You could also buy and use pre-made polenta although to me it has less flavor."

 

• Ready In: 20mins
• Ingredients: 8
• 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

1. 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.
2. 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.
3. 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.

Reviews

[loof751]

Great simple recipe full of flavor! I don't care for onions so left them out. I made this for a quick lunch so I didn't bother with the polenta, just served with some toasted garlic bread. The cook time was perfect for the eggs, firm but with liquid yolks. Thanks for sharing a great recipe!

 

[Sara 76]

This is a perfect weekend breakfast dish! I used a can of Ardmona Thick & Rich Chopped Tomatoes with Onion & Garlic, and used shredded mozzerella for the cheese. Apart from these two changes, I made it as written. Thanks for sharing! (I also used your parmesan polenta recipe for this dish.) Made for ZWT7 - Italy.