Soft Eggs with Charred Tomatoes and Crispy Breadcrumbs
Ingredients
- 4eggs
- 1 poundcherry tomatoes
- 3 tablespoonolive oil
- 2 clovegarlic
- 2 slicebread
- 1lemon
- ·fresh basil
- ·sea salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Zest and halve 1 lemon.
- 03
Tear 6–8 fresh basil leaves (or reserve whole for garnish).
Method
- 01
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until blistered and some begin to collapse. Season with salt and pepper.
- 02
While tomatoes cook, tear bread into thumb-sized pieces. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add bread pieces and cook for 3–4 minutes, stirring often, until golden and crispy. Transfer to a plate.
- 03
Clear a small well in the tomatoes and crack all 4 eggs into the skillet, spacing them apart. Reduce heat to medium-low. Cook for 4–6 minutes, until whites are set but yolks are still soft and runny.
- 04
Tear basil leaves and scatter over the eggs. Squeeze lemon juice over the whole pan. Top with crispy breadcrumbs and a pinch of sea salt.
- 05
Divide between two plates and serve immediately with crusty bread for soaking up the runny yolks.
Spice Tips
A pinch of red pepper flakes scattered over the tomatoes adds gentle heat without overwhelming the fresh flavors. For more herbaceous depth, add a pinch of dried oregano or thyme to the tomatoes while they cook.
For a protein boost, add a handful of crumbled feta or ricotta before serving. The recipe doubles easily for four people—just use 8 eggs and increase cook time slightly.