Sunny-Side Up Eggs with Provencal Tomatoes

Tomatoes, tomatoes, tomatoes, everywhere!
Ripe and ready, the globes of goodness are now in full array at the farmers’ markets.
The almost unbearable summer heat has spurred the Cherries, Dates, Beefsteaks, Romas, San Marzanos, Oxhearts, Brandywines, etc. to an awesome state of rich, sweet succulence.
The availability of locally grown tomatoes is one of the reasons I love summer.

Summer tomatoes are so incredibly delicious even the most modest of tomato dishes can be perfectly delightful and send a cook straight into culinary ecstasy.
Just think about it: thickly sliced red, yellow, and green tomatoes drizzled with olive oil, sprinkled with sea salt, and dusted with slivered basil is just perfection. Pure perfection.

Truth to be told, tomatoes enhance almost any savory dish, from soups and salads to casseroles and gratins.
Take for instance these Sunny-Side Up Eggs with Provencal Tomatoes. A fairly simple dish that is nonetheless tasty, appetizing, and more than satisfactory.

The roasting of the tomatoes concentrates their flavor and keeps them from being watery while the fresh flavors of garlic and parsley keeps ‘em interesting.
This is summertime on a plate.
Healthy, nutritious, fresh, and oh-so-delicious. I promise you, you'll lick the plate clean!

Sunny-Side Up Eggs with Provencal Tomatoes                                                                        Print this recipe!

Ingredients
Serves 4

4 medium-size firm ripe tomatoes, halved and seeded
4 eggs
1 cup flat-leaves parsley, finely chopped
2 garlic cloves, minced
3 tablespoons olive oil, divided
2 pinches of sugar (I used coconut sugar)
Salt and pepper taste

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add tomatoes (cut face down) and cook for 10 minutes, until slightly charred.
Flip on the other side, sprinkle with sugar, salt, and pepper and cook for further 15 minutes, until they begin to soften.
In the meantime in a small bowl mix chopped parsley and minced garlic. Set aside.
Transfer tomatoes to a plate.
Wipe the skillet clean.
Heat remaining tablespoon of olive oil over medium-high heat.
Crack eggs in skillet and cook for 3 to 4 minutes until the whites are just set but the yolk is still runny (if you like the yolks more firmly set, just continue cooking).
Remove from the heat, add tomatoes, sprinkle with parsley-garlic mixture, season with salt and pepper, and serve.

Nutrition facts

One serving yields 193 calories, 16 grams of fat, 7 grams of carbs, and 8 grams of protein.