INGREDIENTS
1 pint Sweet Prince tomatoes
4 eggs
2 tablespoons olive oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper
Kosher salt
Flaky salt
Chives, sliced thin
Crusty bread, to serve
DIRECTIONS
Heat olive oil in a wide skillet over medium-high until shimmering. Add the shallot and garlic and cook for 1 to 2 minutes until softened. Add the tomatoes, increase the heat, and press lightly to encourage them to burst. Season with Aleppo and kosher salt. Cook until the tomatoes collapse and the liquid concentrates, 5 to 7 minutes.
Make four wells in the tomatoes and crack an egg into each. Cover and cook until the whites are just set and the yolks are still runny, 3 to 4 minutes. Finish with flaky salt, fresh chives, and a drizzle of olive oil. Serve from the pan with crusty bread.
