Tomato Parmesan Eggs

• 3 tomatoes
• 3 eggs
• 2 tbsp tomato paste
• 2 clove garlic
• 1 clove garlic confit (optional)
• a generous handful of freshly grated parmesan
• salt, to taste
• freshly cracked black pepper
• fresh parsley
• olive oil, if needed
• sourdough bread, to taste (optional)

Steps

1. 1.Put the halved tomatoes cut-side down in an oiled pan. Salt lightly, cover, and cook over medium-low heat for 5–8 minutes, until soft and the skins begin to loosen.0:01
2. 2.Pull the skins off with tongs, then smash the tomatoes right in the pan.0:03
3. 3.Add the chopped garlic and cook for 30–60 seconds, until fragrant.
4. 4.Stir in the tomato paste, the garlic confit if using, and a pinch of salt, mashing everything into a chunky sauce.0:05
5. 5.Stir a generous amount of grated Parmesan through the sauce until melted and creamy.0:06
6. 6.Make three wells, crack an egg into each, cover, and cook on medium-low for about 5 minutes, until the whites are set and the yolks still jammy.0:09
7. 7.Uncover, add another layer of Parmesan over the eggs, and finish with black pepper and chopped parsley. Cook uncovered for 1 more minute so the cheese melts.0:11
8. 8.Serve hot with crusty sourdough or toast for scooping.0:14