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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.
Diane Weintraub Pohl is a food writer, personal chef, and graduate of NYC's Institute of Culinary Education. She has written for national publications including The New York Times,, and is a Contribu...
Darviny D has had a rich and varied existence, yet it took becoming a mother at the age of 45, going through a metamorphosis from free spirit to juggling the busy nature of family life, for her to ful...
Taylor was trained in the culinary arts at the famous Cordon Bleu in Paris. With a high-end catering company and salted-butter caramel business, Taylor seeks excellence through learning and experiment...
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