Description
One pan meal that is a delicious, elevated yet easy to prepare breakfast that's as tasty as it is impressive.
Ingredients
Scale
- 1/2 onion
- 3 cloves garlic
- 3/4 - 1 cup kalamata olives
- 2 tablespoons olive oil (more to taste)
- 1 can of Italian crushed tomatoes or 4 - 5 Roma tomatoes chopped
- 4 -5 eggs to cover the pan
Instructions
- Chop onion, garlic, and kalamata olives very finely.
- To a large pan, add olive oil and chopped mixture.
- Cook on medium/high until fragrant and cooked down.
- Add tomatoes and continue cooking until deepened in color and mixture is thickened.
- Crack eggs and drop ontop of mixture. Keep on heat until eggs are cooked.
- Eat straight out of the pan with sourdough.
Notes
* The mixture (without eggs on top) can be made and saved in the fridge in a glass container for a week.