Garlic bread with tomato and egg
Sliced bread toasted in butter and garlic, topped with a quick tomato sauce and a soft egg, becomes a warm, savory supper. The bread's structure stands up to the sauce and egg yolk without falling apart, and it cooks in one pan.
About 350 calories a serving, 11 g protein, 33 g carbohydrate, 19 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 can (14 ounces) canned crushed tomatoes
- small bunch fresh basil or parsley
From your shelf
- 4 slices whitewheat enriched bread
Staples
- 2 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- 2 eggs
- Melt 2 tablespoons of butter in a large skillet over medium heat. Slice 2 cloves of garlic thin and stir into the butter until fragrant, about 30 seconds. Lay 4 slices of bread in the pan and toast them until the bottom is golden, about 2 minutes per side, then set them on a plate.
- Pour one can of crushed tomatoes into the same skillet and simmer for 3 minutes, stirring to scrape up browned bits. Season with salt and pepper to taste.
- Crack 2 eggs directly into the tomato sauce, spacing them apart, and cover the pan. Cook until the egg whites set and the yolks stay soft, about 4 minutes.
- Divide the toasted bread between two plates. Top each slice with tomato sauce and one egg, then scatter torn fresh basil or parsley over the top and serve right away.
Note Swap the eggs for a few anchovy fillets stirred into the tomato sauce if you prefer. Leftovers do not keep well. Serve with a green salad to lighten the meal, or follow with fresh fruit.
On the label
INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, WHEAT GLUTEN, CELLULOSE, YEAST, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CALCIUM SULFATE, SALT, CULTURED WHEAT FLOUR, SOYBEAN OIL, CALCIUM CARBONATE, GUAR GUM, DOUGH CONDITIONERS (CONTAINS ONE OR MORE OF THE FOLLOWING: MONOGLYCERIDES, ENZYMES, ASCORBIC ACID), VINEGAR, CITRIC ACID, MONOCALCIUM PHOSPHATE, SODIUM CITRATE, NIACIN, IRON (FERROUS SULFATE), THIAMIN HYDROCHLORIDE, RIBOFLAVIN, SOY LECITHIN, FOLIC ACID, NATAMYCIN (TO RETARD SPOILAGE).
Nature's Own, breads & buns, serving 52 g, package 40 oz/2.5 lbs/1.13 kg. Ingredients as printed on the label.
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Cooks as bread. Half of it left? Use up the bread.