Tomato and Egg with Pane Francese

1 pint
San Marazano Tomatoes, chopped
1/2 loaf
Pane Francese Bread
egg yolks
2 oz
Parmesan Reggiano
2 tbsp
1 cup
basil leaves
4 tbsp
extra virgin olive oil
1 tsp
kosher salt
1/2 tsp
maldon salt
1/2 tsp
black pepper
1/2 tsp
crushed red pepper

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  1. 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.

  2. 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.


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