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2 Tablespoon Olive Oil
1 Onion, chopped
9 Tomatoes, peeled, seeded and chopped Or 1 can 28oz whole Tomatoes
1/2 teaspoon Dried Basil
Salt and Pepper to taste
8 Eggs
1/2 cup Shredded Cheddar or Mozzarella Cheese
8 slices Italian Bread, toasted
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Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion and cook until tender, about 5 minutes. Add tomatoes,basil,salt and pepper and bring to a boil. (Crush canned tomatoes with a potato masher.) Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes for fresh tomatoes (about 15 minutes for canned tomatoes). Press back of large spoon into tomato sauce in places, forming 8 wells. Carefully break 1 egg into each well. Season eggs with salt and pepper. Cover and simmer over low heat until eggs are poached to desired doneness, 6 to 8 minutes. Remove from heat. Sprinkle cheese over eggs. Cover skillet and let stand until cheese is melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve immediately.
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