Sunnyside Up Eggs in Tomato Sauce with Greek Fried Potato Skins

1. 1

   Place the tomatoes in a food processor and puree, them, skins and all.

2. 2

   Add the garlic, basil, 2 tablespoons extra virgin olive oil, salt and pepper to taste and pulse to combine.

3. 3

   Place in a large skillet over low heat and cook, covered, for 20 to 25 minutes, or until the sauce is thick and pulpy.

4. 4

   Meanwhile, wash and scrub the potatoes very well and pat dry.

5. 5

   Using a sharp potato peeler, peel off the skin in spirals.

6. 6

   Place the skins in a bowl filled with ice water for 15 to 20 minutes.

7. 7

   Drain and blot dry on paper towels.

8. 8

   Save the potatoes for another use.

9. 9

   Fill another heavy skillet with olive oil to reach a 1/2 inch up the sides.

10. 10

    Heat the oil over high heat to 375F.

11. 11

    To test, drop a small piece of the potato skin into the hot oil; if it sizzles, the oil is ready.

12. 12

    Carefully break the eggs into the tomato sauce.

13. 13

    Cook over low heat until the eggs set in the sauce, about 7 to 8 minutes.

14. 14

    While the eggs cook, place the potato skins in the hot oil and fry them; it wont take more than a minute or so.

15. 15

    Remove, drain the skins on paper towels, and place in a bowl.

16. 16

    Sprinkle with kosher salt to taste, oregano, and grated cheese.

17. 17

    Using a large spoon, carefully remove the eggs from the skillet and place on 2 serving plates.

18. 18

    Divide the potato skins between the two plates and serve, with the sauce spooned on top.

* Per serving · 4 servings · Values may vary.