Ingredients
-
2
-
1
-
1
-
-
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat a Non-Stick Frying Pan Over Medium Heat Until Hot. |
|
2
Done
|
Pour in the Olive Oil and Heat That Until It Just Starts to Shimmer. |
|
3
Done
|
Add the Garlic and Saute Just Until It Begins to Be Fragrant. |
|
4
Done
|
Pour in the Tinned Tomatoes. |
|
5
Done
|
Season With Salt and Pepper and Throw in the Basil Leaves. |
|
6
Done
|
Turn the Heat Down to Low and Simmer For a Few Minutes Until the Flavours Meld and the Tomatoes Have Reduced a Bit. |
|
7
Done
|
Break the Eggs Into the Pan, Leaving Some Space Between Them If Possible. (this All Depends on the Size of Your Pan) |
|
8
Done
|
Cook Until the Whites Just Start to Set, Then Pop a Cover on and Finish Cooking Until Eggs Are Set and Done to Your Taste. We Like Them So That the Yolks Are a Bit Runny. |
|
9
Done
|
Sprinkle a Little Sea Salt and Cracked Black Pepper Over the Yolks and Serve With Toasted Bread Fingers For Dipping. |
