If kids like to keep the meal components separate, serve the toast on the side. Use bread as a base for the sauce and eggs is a trick to enjoy the taste. This recipe takes 7 min of preparation time and 18 min cooking time to serve 4 plates.
Ingredients:
½” thick French or Italian bread – 4 slices
Canola oil – ¼ cup
Finely chopped onion – ¼ cup
Finely chopped green bell pepper – ¼
Salt – 1/8 tsp
Large eggs – 4
Method:
1. Heat a non-stick skillet over medium heat and brush one side of bread slices with oil.
2. Place the bred slice with the oil brushed side downwards on the skillet and now brush the tops with oil.
3. Cook for few minutes to toast them and take each of them in 4 plates. Put them aside.
4. Put the pan on the stove and add remaining oil to it. Add onions, bell peppers, and keep stirring for a couple of minutes till they soften. Add tomatoes, black pepper, and salt.
5. Now bring to boil and reduce the flame to low. Cook for few more minutes till the tomatoes become chunky sauce. With a large spoon make 4 indentations.
6. Break 2 eggs and take the yolk into 2 custard cups. Tip each egg into an indentation in the sauce. Repeat the same with the remaining two eggs.
7. Simmer it and cover for 6 to 8 min or till the whites settled down. Lift each egg and accompany sauce into plates. You can put either next to it or on the tops.
8. If possible serve ¾ cup of orange juice along with this.