1 ts olive oil
6 small tomatoes (about golf-ball size)
1/2 small sweet onion, finely chopped
2 Tb pesto
4 eggs
Salt and pepper

Heat oil in medium non-stick skillet over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately. Makes 2 servings.


SOURCE: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce