Crispy Tomato and Eggs

Crispy Tomato and Eggs

Ingredients

• 4 eggs
• 4 large cloves of garlic
• 3/4 pint of cherry or grape tomatoes
• 4 Tbs olive oil
• Salt & pepper

Step by Step

1. Cut tomatoes in half and put in a non stick pan with olive oil over medium /low heat.
2. Let cook until they start to soften....gently mash them down and let the juices evaporate.
3. Once the juices have evaporated, add thinly sliced garlic.
4. Once the juices have evaporated, add thinly sliced garlic.
5. Let continue to cook until it starts to crisp up a bit and garlic starts to turn golden brown, stirring occasionally. Don't let the garlic get too brown as it will become bitter
6. Make sure the bottom of the pan is evenly covered with the tomato garlic mixture.
7. Turn up the heat a bit and add the eggs with a bit of space between them.
8. As the eggs start to set up, gently push the whites so 4 separate egg “islands” form.
9. Turn up the heat a bit and add the eggs with a bit of space between them.
10. When the edges of the “islands” start to brown, flip the eggs and add a good hit of salt and pepper and turn off the heat.
11. Let sit for a minute for beautiful runny yokes, a bit more time for more firm eggs.
12. If you like, sprinkle with a few chili flakes for a little more zing.
13. Serve with crispy toast. Guarantee you will lick the plate clean!