This has got to be one of my favorite breakfast/brunch recipes of all time. I’m not really the morning type of guy and I often skip breakfast, but when I don’t it’s something like a feast for the kings kind of meal, that has all the essentials, like eggs and salads and of course at least one large cup of hot strong black coffee.
To steer a bit the conversation away from my megalomaniacal meal ideas, I don’t know if I’ve ever told you this, but I’m in love with tomatoes. So, if you’re wondering why a lot of the recipes I post have tomatoes in them, that’s why. It’s something about them, I don’t really know what, the texture, the sweetness, I don’t know, but I adore them and I’m a very very happy man when I eat them.
And I love this recipe because it would be nothing without the tomatoes. They are the heart and soul, the base for a heavenly breakfast. I’m telling you you’re going to love this one too!
- 3 eggs
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, coursley chopped
- 1 can chopped tomatoes
- 1 medium size red bell pepper, chopped
- handful of parsley leaves, chopped
- freshly ground black pepper
- Preheat your oven at 220ºC / 425ºF. Heat up the olive oil in an oven proof pan or skillet over medium heat. Add the onion and the garlic, cook, stirring frequently so they don’t burn, for about 5 minutes until the onion softens.
- Add the tomatoes along with the juices in the can and the red bell pepper. Bring to a boil and then turn the heat down to low and simmer, stirring from time to time, for 15 minutes until the sauce thickens slightly.
- Season to taste, then make 3 little holes and crack the eggs in them. Transfer the pan/skillet into the oven and bake for about 6 minutes or until egg whites are just set, but the yolks are still runny. Sprinkle the parsley on top and serve with bread toast.