4 jumbo eggs
8 large plum tomatoes, peeled, seeded andchopped
2 tablespoons Filippo Berio extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Lightly toasted crusty bread
Heat the olive oil in an oven-proof skillet,and simmer the chopped tomatoes for about 20 minutes over a gentle flame with the garlic, salt, and pepper.
While the tomatoes are cooking, preheat youroven to 360°F. Using the back of a spoon, make 4 shallow depressions in the tomatoes, and carefully crack the eggs into them.
Transfer the skillet to the oven, and cook just until the egg whites have set, about 3-5 minutes. The yolks should still be runny. Serve at once, with lightly toasted bread.
This recipe is featured on show 1918 - Eggs inPurgatory and Heaven.
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