There was WAYYYY too much sunshine on these eggs!
They were very good but my sauce wasn't saucy enough. I used stewed tomatoes instead of crushed and didn't get enough "splash" to cook the tops of the eggs. I had to flip them.Â That spoiled the look of the dish.
It wasn't just the egg flip that spoiled the cosmetic appearance but my camera settings were all goofed up and, being the totally inexperienced photographer that I am, I didn't check the photos after each shot.Â The result is extremely SUNNY photos.
As for the dish itself?Â It's a very good recipe found on page 46 of Fusion of Food and Friends by Carla Vavala. This recipe however, is posted by Biagio "Dad" Vavala.
The eggs are delicious as is the simple tomato sauce they are cooked in.Â A lot of flavor with not so many ingredients. That's the kind of recipe most folk like.
- 1 TBS olive oil
- 1/4 medium onion, chopped small
- 1 clove garlic, chopped small
- 15 oz. can crushed tomatoes
- salt and pepper to taste
- 4 large eggs (or jumbo if you're feeling hungry)
In the bottom of a medium frying pan, add the oil and heat. Add the onions and garlic and cook over medium high heat until onion is transparent.
Add the tomatoes, salt and pepper and cook about 10 minutes.
Break the eggs into the pan with the sauce, making sure you spoon the sauce over the top to help cook the eggs.
After the eggs are done to your liking, eat as is with the sauce or add a piece of crusty Italian bread, put the sauce and egg on top and enjoy.
Presentingâ€¦the very SUNNY side up egg.