Divorced Eggs
Two sunny-side-up eggs separated by a quick cherry tomato sauce, finished with fresh basil. A fast, flavorful breakfast or light meal.
- Total time
- 15 min
- Servings
- 1
- Calories
- 320
- Protein
- 14g
Ingredients
- 2 large eggs
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 6 fresh basil leaves
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Halve the 1 cup cherry tomatoes. Heat 1 tbsp olive oil in a small skillet over medium; add tomatoes and 1/4 tsp salt. Cook until soft and saucy, about 5 minutes, stirring occasionally.
- 2
Push the tomato sauce to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty side. Crack the 2 eggs into the oil, keeping them separate from the sauce.
- 3
Season eggs with the remaining 1/4 tsp salt and the 1/4 tsp black pepper. Cover and cook until whites are set but yolks are still runny, about 3-4 minutes.
- 4
Slide the eggs and sauce onto a plate, keeping them separated. Tear the 6 basil leaves over the top and serve immediately.
Tools you’ll need
- small skillet with lid
- spatula
- knife
- cutting board
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