I like savory breakfast dishes and any excuse to use eggs or tomatoes. This recipe is all of the above. This recipe can be scaled from a solo breakfast to brunch for 20 depending on the size of pan.
1 Tbsp olive oil
Diced tomatoes, canned or fresh, or tomato sauce, slightly diluted, or any combination thereof, including meat pasta sauce (as seen above)
1–2 eggs per person
Use enough tomato sauce so that it’s ½ to 3/4 inch deep. Bring to bubbly simmer. Carefully crack eggs into tomato sauce, trying to keep the eggs from touching to the sauce can surround them and cook the egg whites. Season as desired. Cook until yolks are cooked to your liking. Grate parmesan on top and drizzle some olive oil if you like. It’s optional to serve with bread