4 large eggs

2 cups cherry tomatoes (or roma or small) sliced in half thru the center or 28oz can crushed tomatoes

¼ cup your favorite hot sauce

1 small onion slivered

1 cup fresh ricotta or chevre

1 tbl ketchup

1 tbl olive oil

2 cloves garlic minced

1 tsp paprika

Kosher Salt

Black Pepper

Microgreens (for garnish)

Fresh herbs

Radish (thinly sliced)

In a large sauté pan or cast iron skillet heat oil over medium heat. Add onion, garlic and paprika and saute for seven minutes.

Add tomatoes, salt, and pepper to taste and reduce heat to low. Simmer the tomatoes for ten minutes (until they soften). Add ketchup and hot sauce, cover and cook for an additional ten minutes on low heat.

Crack each egg into a ramekin and set aside. Remove cover and turn heat up to medium until the mixture begins to bubble. Create little wells in the mixture and add the eggs, one by one, slowly into the wells. Reduce heat to low, cover and cook until the eggs set (about three to five mins) – be sure to keep watching to make sure eggs don’t overcook – yolks should still be runny.

Remove from heat and add drops of fresh ricotta cheese and garnish with microgreens and fresh herbs, sliced raw radish for crunch and texture.

kari young