Sun-dried Tomatoes Fried Egg

A quick Sunny-side up Egg Recipe

While traveling to see fall colors, we passed through Kingston, NY. It has a nice and pretty old-town vibe and had this cute little coffee shop which seemed pretty popular on that Sunday morning. I ordered a sun-dried tomatoes omelette and it was so delicious that I wanted to replicate that recipe since then. This is not exactly the same because I have tried to simplify it and used ingredients which are readily available in our kitchens but it is equally delicious.

Ingredients:

1 tbsp butter
3 eggs
3 tbsp sun-dried tomatoes, chopped
2 scallions, chopped
salt to taste
pepper powder to taste

Method:

1. Heat a non-stick pan on medium flame.

2. Add butter, finely chopped sun-dried tomatoes and green & white parts of the scallion.

   

3. Mix well and sauté for half a minute and break in two eggs on the vegetables.

4. Lower the flame, sprinkle salt and freshly crushed pepper. Let it cook for 3-4 mins until the egg whites turn opaque. Optional, flip and cook the other side if you don’t like your yolks runny.

   

   This will need to be cooked for 2 more mins, the whites are not opaque yet.

5. Serve warm over a toasted and buttered sourdough bread.

Notes:

1. Use sun-dried tomatoes preserved in nothing but salt. I don’t trust the oils that they use for preserving.

2. Check if you need to omit salt if your sun-dried tomatoes are pre-salted.