Baked Potato with Saucy Tomatoes & a Poached Egg
1 large, fresh
1 cup(s), halved
1 clove(s), medium, minced
2 tbsp(s), sliced, fresh
Cooked new potato(es)
1 medium, either baked or microwaved
Shredded parmesan cheese
1½ tbsp(s), or shaved
1 pinch, freshly ground
- Add 1 1/2 inches of water to a medium skillet; bring to a boil over high heat. Reduce heat to medium; carefully crack egg into boiling water (or crack into a bowl and then slide into skillet). Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove with a slotted spoon and set aside. (If you prefer, cook the egg sunny side-up instead.)
- Dry skillet; heat oil in skillet over medium heat. Add tomatoes and garlic; cook, stirring often, until tomatoes soften, about 2 minutes.
- Cut a slit in top of potato; push ends in to fluff up flesh. Top with tomato mixture; sprinkle with basil. Top with egg and cheese; season with salt and pepper.