In this tasty breakfast/brunch recipe red tomatoes are dry-roasted to speed up the caramelization of their natural sugars and then fried and topped with eggs.
Eggs Over Fried Tomatoes
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 2 to 4 Servings
3 large tomatoes cored and cut into ½-inch slices
1 tablespoon oil
4 large eggs
Salt and ground black pepper
Heat a medium-sized skillet over medium-high heat. Arrange a layer of tomatoes in the skillet, sprinkle with salt. Cook for 5 minutes. Turn the slices over. Add oil and cook for an additional 5 minutes or until tomatoes are slightly fried.
Gently crack the eggs over the tomatoes. Cover, cook over medium-low heat for about 5 minutes or until egg whites are set and the yolks are runny.
Season with salt and pepper. Serve with toasted pita bread or French bread.