Serves four
Prep Time: 10 minutes
Cook Time: 7 minutes
Ingredients:
- 1 T olive oil
- 1/2 vidalia onion, finely chopped
- 8 large slicer tomatoes, quartered
- 1 t salt
- Ground black pepper, to taste
- 1 T dried Herbes de Provence
- 8 large eggs
- Sprouts or fresh greens, as desired
Preparation:
1. Fill a small sauce pan with about 2 ½ to 3 inches of water, and set aside.
2. Heat oil in a heavy-bottomed skillet over medium heat, adding the onions once hot. Stirring often, cook onions until translucent, about 4 minutes. Add the tomatoes, salt, pepper and Herbes de Provence, and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.
3. Bring water in sauce pan to a boil. Break eggs into individual ramekins or bowls, two to each serving, and set aside. Add vinegar to boiling water, and gently and carefully lower ramekins until just about the water's surface, adding to the sauce pan while keeping the egg yolks in tact. Turn off the heat and cover about three minutes, or until whites are opaque and yolks are desired consistancy.
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