Italian Egg And Tomatoes

• 1 tablespoon olive oil
• 1 onion, diced
• 1 large garlic clove, minced
• 14 ounces diced fire-roasted tomatoes
• salt and pepper
• 2 eggs
• 2 slices provolone cheese
• 4 slices prepared polenta, grilled

1. Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
2. Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
3. Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.

olive oil, onion, garlic, tomatoes, salt, eggs, provolone cheese, polenta

Taken from www.food.com/recipe/italian-egg-and-tomatoes-450700 (may not work)