Tomatoes and eggs may seem like an odd breakfast combination, but this is a delicious and healthful morning meal that you will be coming back to over and over again.  It happens to be a favorite of Amber’s of mine.  Because of the simplicity of the dish and the prominence of the tomato, garden fresh are almost essential.  If you can get good quality, ripe tomatoes from the store, then definitely go for it.  You won’t be disappointed.

A little warning, though.  This is a simple recipe, but it’s not necessarily an easy recipe.  Getting the egg cooked properly (firm whites, runny yolk) is a real trick and may take you a few times to perfect.  Even slightly overcooked, though, this is delicious.  I’ve prepared it with all different kinds of cheeses, with fresh basil or basil oil in the bottom of the cup, or even other fresh herbs.  It is really easy to change this up with whatever ingredients you have on hand.  And don’t forget the “soldiers!”

Click here for the recipe.

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