Summer tomato and egg delight

Tired of plain eggs for breakfast but don't want to head to the market??

Take a look in your pantry! 

 

If you have these ingredients you're in business!! 

• 4 eggs ( I used 4 but you can use 1-4 eggs)
• 1 can of stewed tomatoes? 
• a piece of an onion lurking around in your refrigerator?
• Bagels, toast, English muffin, pita bread or tortillas work for this recipe. 
• oil (just enough to saute the onions).
• fruit or avocado, I obviously added avocado.

*If you prefer fresh ingredients like I do and have them on hand, I recommend using heirloom or vine tomatoes or fresh cherry tomatoes. Here in San Diego they sell these tomatoes in just about every store or at any of our farmers markets. if you're lucky, you have fresh home grown (yum)

*Onion - optional (I rough chopped 1/4)

Lets get started: 

in a pan sauté onions in preferred oil. 

While the onions are sauteing give the tomatoes a rough chop then add to pan on medium heat.

Once tomatoes cook down a little you're going to add the eggs. 

(now would be a good time toast bread and slice your avocado or fruit) 

Now crack 1-4 eggs on tomatoes and cover until eggs are cooked to preferred doneness.

Keep an eye on the eggs, it literally takes just a couple of minutes. 

You're done, time to plate your dish and season with salt & pepper to taste ( I added basil leaves)

 

if you like adding greens to your breakfast, kale and spinach compliment this dish wonderfully!

 

Goes great with OJ, Mimosa , chai or coffee. 

Buen provecho, amigos!