I love eggs. When I was growing up, I hated eggs. I only ate them scrambled and if they were covered in gravy or with something else that would kind of overpower them.
In the last few years, I began to really appreciate them. Seeing how I am on an extremely strict diet and eggs are low in WeightWatcher points, I have learned to LOVE them. I love them almost as much as I love this recipe.
It’s SO good…and is good for breakfast or for dinner…I like to mix it up!
- 4-5 Eggs
- 1 can of diced petite tomatoes or 2 cups fresh diced tomatoes
- 1 tablespoons of olive oil
- 1 whole onion
- 1 tablespoon of fresh minced garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of crushed red pepper flakes (optional if you don’t like spicy)
- 1 tablespoon of oregano
- 1/2 tablespoon of cumin
- Shredded cheese or whole slices of your favorite cheese
- Toast or again your own favorite bread!
Begin by chopping the whole onion up and dicing your fresh garlic. Add 1 tablespoon of olive oil to a pan on low heat and add the diced onion and garlic
Just saute the onions and garlic together until they are a light brown color.
Next add the oregano and cumin
Add the salt, pepper and red pepper flakes (Remember, if you do not like spicy – do not add the red pepper flakes)
Saute the seasonings, garlic and onion together for about another 1-2 minutes. Next, add the can of tomatoes.
Mix up the seasonings, onion, garlic and tomatoes all together and turn the heat on to medium. You kind of want this to simmer for about 5-7 minutes. I like to take my spatula and mix everything together and smash down the tomatoes to make it more of a sauce.
Next add add the eggs. Just crack the eggs over the pan and let them sit perfectly into the tomatoes.
Let them cook with a lid on for about 5-8 minutes. Really the cook time here will depend on how you like your eggs. I like the yolk a little runny so I don’t let them cook all the way through – however, if you like them all the way done, I suggest 7-9 minutes.
Lastly, I like to add a slice of cheese on top of each egg. I do this about a minute before I take them off the burner so it will melt just enough.
Now they are ready to be served. Typically I like to take thick Texas toast and toast it for a little. However, in this picture I used these thick buns we had and toasted them and added one egg each to each piece of bread.
Grab a fork or use your hands and go to town! Once you make these and get it down they are an easy go to in the future. I make these all the time when I want something delicious and quick.