Eggs with Tomato on Toast Recipe

• 1/2 tsp Oregano (dried)
• 5 Canned Tomatoes
• 1 pinch Kosher Salt
• 4 Eggs
• 1/2 tsp Garlic (thinly sliced)
• 1 pinch Peperoncini (minced)
• 1 pinch Ground Black Pepper
• 2 tbsp fresh Basil (chopped)
• 4 slices White Bread
• 1/4 cup Olive Oil

• Break open eggs and keep each yolk separately combining it with 2 whites in a cup.
• Keep the remaining 2 whites in the refrigerator for another use.
• Heat up a skillet and fry the mixture of garlic, peperoncini and oregano; simmer it for about 2 minutes until garlic begins to fry.
• Crush tomatoes into the pan and raise the heat.
• Season it with salt and pepper.
• Toast until the water is absorbed.
• Lower the heat and add basil; stir in the egg whites.
• Make 4 indentations in the sauce and slip off the egg yolk using the back of a spoon.
• Add sauce to the edges of the pan around each egg yolks.
• Cover the skillet and warm the yolks for about 3 minutes.
• Now gently remove sauce and yolk onto each piece of toast.
• Enjoy immediately.