Happy Labour Day to all our friends!
This morning we’ll be enjoying a farm fresh recipe that includes Roma Tomatoes and Basil from the garden and eggs from the hen house.    Put on a pot of coffee and read your paper while this fragrant and healthy sauce simmers.  
This recipe serves 2 – 4 and can easily be doubled.
  • 2 tablespoons olive or avocado oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red chili flakes  (adjust heat according to your preference)
  • 4 roma tomatoes, finely diced
  • 4 large basil leaves, finely sliced
  • 3 tablespoons minced chives
  • 2 tablespoons grated parmesan cheese
  • 4 eggs
  • salt and pepper to taste
  • toasted baguette slices
  1. Preheat oven to 400 F.  
  2. Heat the avocado/olive oil in a medium saucepan and stir in garlic and red chili flakes. Stir for one minute and add the tomatoes. 
  3.  Bring to a simmer and cook down for ten minutes.  Add basil and chives.   Spoon into individual baking dishes that are arranged on a cookie sheet.  Round work best for one egg and oval works best for two eggs.  Sprinkle with parmesan cheese
  4. Break eggs into a custard cup and gently pour over the sauce.
  5. Bake in oven just until whites are set.  
  6. Remove from oven and arrange toasted baguette slices around the baking dish.

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