Eggs Over Tomate

Sometimes you just need a pretty breakfast…

I give you my Eggs Over Tomate


While my husby was busy planting new Rosemary plants in our backyard, I was busy planning our breakfast. 


There is nothing like fresh herbs when available.

Remove the woody stuff


Chop, chop away… 

Here’s the Tomate Sauce, almost finished. 

I add a pinch of sweetner to my Tomate Sauce, I find that it takes the tangy edge off. 

That’s Sunday breakfast here in So. Cal. 

Ingredients 

  • 1 small can of tomato sauce
  • 1/2 cup water
  • 1/4 tsp dry oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp fresh minced rosemary (chop a little extra for garnish)
  • Pinch of sweetner
  • Eggs
  • Bread

Process

  1. Heat a med size sauté pan to medium low heat.
  2.  Add in all the sauce ingredients. (not eggs or bread)
  3. Bring the sauce to a high simmer
  4. Lower the heat and low simmer the sauce for 10 to 15 minutes. 
  5. Next, carefully crack 2-4 eggs on top of the simmering sauce
  6. Cover and continue to cook until eggs are set

I used a warm piece of bread this time for plating. You could use toasted bread rubbed with a fresh clove of garlic, that would be fab. 

This is a very tasty dish, it’s perfect for a hearty late breakfast. 

Enjoy.  g. 

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