Eggs with tomatoes and onion

Eggs with tomatoes and onion


  • Olive oil 2 Tbsp
  • Onion 1, small, peeled and finely chopped
  • Garlic 1 clove, peeled and crushed
  • Tomatoes 6, thinly sliced
  • Salt 1/2 tsp
  • Dried basil 1/4 tsp Cayenne pepper      a dash
  • Crusty bread 2 large slices, toasted
  • and buttered
  • Poached eggs 4
  • Grated Parmesan
  • cheese 2 Tbsp

This is a simple but very tasty dish. It may be served on its own or with a side dish of steamed corn kernels.

Serves 2


  1. In a pan, heat oil over moderate heat. Add onion and garlic and fry for 5–7 minutes or until onion are soft and translucent but not brown.
  2. Add tomatoes, salt, basil and cayenne. Continue cooking, stirring frequently, for a further 5 minutes.
  3. Remove pan from heat. Spoon tomato-and-onion mixture onto slices of toast. Place 2 poached eggs on top of each slice and sprinkle with Parmesan cheese. Serve immediately.

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