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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.
My Grandfather, Joseph Natividad Vasquez, was a trained and certified pit master and experienced chef who cooked all over the great state of Texas. He was my mentor and I watched him every day, asking...
Carol Galanty has been on a mission for the past decade to inspire people to create life lasting positive change in their lives. She teaches people to use food as their medicine as an integral part of...
Chef Sandra Mallut arrived in Las Vegas from Southern California where she went to culinary school in Pasadena. She joined the industry wanting to express her creative side and apply it in a differen...
FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?