It turned out delicious and couldn't have been easier!
First, prepare your tomatoes - Mark has a great method if you need to start from scratch. I was short on time this morning so I grabbed a pint of stewed tomatoes (no additives, just tomato chunks and juice) and added some salt and pepper. I let this simmer in my small (metal handled) saute pan. Perfect for a healthy meal for one. I let it simmer till the sauce had reduced by half, and kept the temperature on med, low bubbling simmer, not hard boiling.
Next, crack your eggs into a small bowl - so much easier (from everything I've read) to gently slide them into the tomatoes without breaking them apart - and slide them into opposite sides of the pan of tomatoes. Sooo I took a picture of my eggs, and my little bowl, but forgot to take a pic of the eggs in the bowl. Oops!
Let them simmer and begin to set up at the edges before you move the pan. Start pre-heating the oven to 350. It's so hard to be patient, but don't stir or move the pan at all.
I was having trouble being patient so I added some mild pepperdew peppers. These are semi-sweet, semi-hot and added just the right heat. I had 4 left...so I plopped them in to the tomatoes.
Finish up by putting this pan into the oven for about 6-8 minutes until the whites of your eggs are set.
Tada! Aren't they pretty? Ok, so not so pretty....but delicious!
Poured into a bowl about to be devoured. What did you have for breakfast today?