Tuscan Eggs

3 Tbsp. Tuscan Herb Olive Oil
2 Tbsp. Italian Herbs Balsamic

1 large yellow onion, peeled and chopped
1 1/4 lb plum tomatoes, peeled and chopped (or 1-14 oz can of diced tomatoes)
6 large eggs
sea salt and freshly ground pepper


Heat Tuscan Herb Olive Oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.

Add the tomatoes and Italian Herbs Balsamic and simmer over low heat until the liquid is thickened, about 20 minutes.

Crack the eggs into the tomato mixture, careful not to break the yolk. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate.

Serve over a hearty sourdough for brunch or over rice for supper! Garnish with parsley if desired.

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