Tomato-Egg Bruschetta
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 small
Garlic (clove, thinly sliced)1 pinch
Red Pepper Flake1 tsp
Oregano (dried)2 tbsps
Basil (chopped fresh)4 large
Egg (separated)Directions:
1
In a medium skillet, heat oil over medium-high heat
2
Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute
3
Raise heat to high; crush each tomato when adding to pan
4
Season with salt and pepper
5
Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes
6
Stir in the basil
7
Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use)
8
Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute
9
Remove the skillet from the heat
10
Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation
11
Draw the sauce in from edges of the pan around each yolk and cover the skillet
12
Set aside until the yolks are warmed through and beginning to set, about 3 minutes
13
To serve, spoon the sauce with a yolk onto a piece of toast