- 1 kg fresh tomatoes, chopped roughly
- 1 small red onion, finely chopped
- 1 clove garlic, crushed
- 1 Tbsp coconut or macadamia oil
- 1/4 cup fresh basil leaves, finely chopped
- 1 drop Basil essential oil
- 2 organic free range eggs
- 1 cup fresh spinach or rocket leaves
- Pesto or fetta cheese
- Basil Leaves or asparagus.
Heat oil in a pan and add onion and garlic, stir until softened and browned. Add tomatoes and chopped bass leaves, place lid on and let simmer for 15-20mins, stirring occasionally. Allow sauce to thicken slightly. Remove from heat. Place half a cup of the sauce into a small frypan and heat gently. (Store the remainder in refrigerator). Crack two eggs on top. Sprinkle fetta cheese or pesto and place lid on pan. Heat to the desired softness of eggs. Remove from heat. Place a cup or rocket or spinach leaves into a bowl. Scoop tomato egg dish on top. Season with salt and pepper and decorate with extra fresh basil leaves or grilled or steamed asparagus. Serve and enjoy!
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x