Tomato-Basil Skillet Eggs For Dinner Recipe

About this recipe

A hearty and flavorful dinner option featuring eggs poached in a rich tomato and basil sauce, perfect for a quick and satisfying meal. Serve with crusty bread for a complete experience.

Ingredients

• 14 g On1Y Basil Leaves
• 400 g Pastazara Finely Chopped Tomatoes
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Optional: To peel the tomatoes, bring a medium-sized pot of water to a boil. Add the tomatoes and cook for 1 minute. Remove them and let cool. Peel off the skins, slice them in half, remove the seeds and the hard stem section, then chop them into small pieces and set aside in a bowl.
2. 2. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped tomatoes along with their juices. Stir in 1/2 teaspoon of salt and cook for 5 minutes, stirring occasionally. Add 1/2 cup of water to the skillet and let it simmer uncovered.
3. 3. Remove the skillet from the heat and stir the tomato mixture to ensure it is evenly combined. Sprinkle each portion with a pinch of salt and freshly cracked black pepper.
4. 4. Return the skillet to medium heat. Ensure the tomato mixture is evenly combined. Cover the skillet and cook for 3 to 5 minutes, depending on your preferred consistency.
5. 5. Once cooked, remove the skillet from the heat and garnish with fresh basil leaves. Serve immediately with slices of crusty country bread for dipping.