ITALIAN EGG AND TOMATOES
A tasty and budget friendly meal that's inspiration comes from a local Italian restaurant. Prep time and cook time do not include making or grilling the polenta. As I use Parmesan cheese polenta I have made the night before and therefor just slice and grill it. You could also buy and use pre-made polenta although to me it has less flavor.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
- Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
- Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.
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