SERVINGS: 2 PREPPING TIME: 5 min COOKING TIME: 15 min | INGREDIENTS: 1/2 can of diced Italian herbs tomatoes (796 ml) 4 eggs 1 large shallot 2 garlic cloves 1/4 cup packed basil leafs 1/2 fresh mozzarella ball dried oregano dried thyme olive oil S&P chili oil for serving (optional) |
DIRECTIONS
Chop the shallot finely and mince the garlic. Roughly chop the basil leafs.
Over medium high, heat a splash of olive oil in a cast iron or a large pan. When it starts to smoke, add chopped shallot. Saute until fragrant and soften, about 1 min. Add garlic and saute for another minute. Add canned tomatoes. Turn the heat up to high. Add about 1 tsp of dried oregano and 1 tsp of thyme. S&P to taste and mix well. Cook down, stirring frequently, until most of the liquid evaporates, about 7-9 min.
Using a wooden spoon, make 4 wells in the sauce. Add a tiny splash of olive oil into each of the wells and crack the eggs into them. Cook uncovered on high heat, until the eggs set slightly, about 2 min. Using your hands pull the fresh mozzarella apart into smaller pieces. Spread on top of the eggs and sauce. Cover and remove from heat. Set aside to rest for about 2 min.
Serve the eggs. Garnish with fresh chopped basil and drizzle with chili oil for additional heat if desired. Enjoy!
Comentarios