2 tbsp. extra virgin olive oil
2 cloves garlic, crushed
1 28 oz. can diced tomatoes
2 tsp. Kinder’s Cali’s Blackened Rub
1 large sprig of basil
1/4 tsp. black pepper
1/4 tsp. salt
2 tbsp. grated parmesan
1 tbsp. unsalted butter
5 slices bread, toasted
2 tbsp. chopped parsley for garnish
In a large skillet with a lid, heat olive oil over medium heat. Add the garlic, half of the Kinder’s Cali’s Blackened Rub and heat for 1-2 minutes.
Stir in the diced tomatoes, salt, pepper and basil sprig. Reduce the heat to medium-low.
Continue to simmer and stir the tomato pieces until they break down. The sauce will continue to thicken over 20 to 25 minutes. Stir in the parmesan cheese and the butter.
Make 5 dimples in the tomato mixture and then crack an egg into each dimple. Sprinkle with the rest of the Kinder’s Cali’s Blackened Rub and cover the pan with the lid. Cook with the pan closed for an additional 2-6 minutes, depending on how you like your eggs cooked.
Remove from stove and serve a scoop of the egg and tomato mixture on a piece of toast. Garnish with a sprinkle of parsley and Enjoy!