Do you like tomatoes and eggs? If you do, you’ll love this Italian breakfast.
Saute up some yellow onions (or whatever onions you have hanging around) in olive oil till they’re soft.
Add a small can of diced tomatos. Get most of the liquid out of the can. Cook open on medium heat until most of the liquid is cooked out.
Add the eggs. Make little slots in the tomatoes for the eggs so they don’t spill out over all the tomatoes.
Cover on low heat for a few minutes. I like my egg yolks semi soft.
Take out and serve with some nice crusty Italian bread.
And don’t forget to salt and pepper.
Let me know in the comments what you think of this recipe. Thanks. Greg