Ingredients:

• 12 eggs
• 6 tomatoes -chopped- skin, seeds and all
• 5 cloves peeled sliced garlic
• 1 sourdough loaf
• 6 oz olive oil
• Salt and pepper

This is so easy~

• In a sauce pot add 3 oz. Olive oil and get the oil hot.
• Add sliced garlic and sweat (no color) until garlic gets translucent (think Goodfellas when they are making sauce in the slammer)
• Add chopped tomatoes and cook the tomatoes for about 20 minutes.
• Season with salt and pepper.
• Once the tomatoes are cooked down for twenty minutes- you will need to do two things at the same time.
• First- you will place your sliced sour dough bread (1 inch thick) that has been brushed with olive oil, s and p into a 375 degree pre-heated oven.
• You are going to roast the bread- turning each slice once for about 8 minutes.
• As the bread is roasting, crack each egg directly into the tomato mixture (no stirring) and cover the tomato and egg pot.
• Essentially, the steam and moisture from the tomatoes will poach the eggs. I recommend 8 minutes as well, but if you want your eggs cooked more, then extend the time.
• When the bread is golden brown on both sides and the eggs are perfect, place two slices of bread on each place and scoop some of the tomato and egg mixture onto the bread!

Your guests will be blown away!

If you have any questions, email me at:

Pzweben@elliman.com