1.
Turn the oven to 500 degrees. Rub a little olive oil on the cherry
tomatoes and place them in a pan, 8 inches from the top of the oven. Roast for
45 minutes.
2.
Add the rest of olive oil to
a pan and sauté the onions, rosemary and garlic, until golden brown. Add the
pine nuts and sauté 2 minutes more. Then add the Roma tomatoes and continue
cooking.
3.
Place the tomato puree in two cups of warm water, add the chicken bouillon, and
stir well. Add mixture to pan and sauté
another 10 minutes.
4.
Reduce the sauce to a gelatin consistency, without burning. Add the
crushed red pepper.
5.
Take the cherry tomatoes out of the oven, and add to the sauce. Then crack the eggs and add each intact to the
sauce. Sprinkle salt and pepper
over the eggs, add sage, and cover the pan. Cook until the eggs are done to your liking.
Serve and enjoy!
Nutrition: 258 cal, 12.5 g Fat, 16.3 g Protein,
25.6 g Carb, 366 mg Cholesterol, 595 g Sodium
Serves 4
