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Simmer garlic and chili in 3 tablespoons olive oil for 1-2 minutes until garlic is soft but not brown, add tomatoes and simmer for 5-7 minutes. Place egg yolks on the surface of the simmering tomatoes and allow to poach for 1-2 minutes or until heated through.
Pan fry 1 inch thick slices of bread in 1 tablespoon of olive oil until golden brown, then spoon tomato and eggs over the fried bread, garnish with basil, cheese, maldon salt and pepper.