- 4 medium-size firm-ripe tomatoes, seeded and chopped
- 1/2 teaspoon salt
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1 pound sliced mushrooms
- 8 Safeway SELECT Organic Large Eggs
- Pepper
- 1/2 cup crumbled goat cheese
- 1 tablespoon chopped chives
- 8 slices Safeway SELECT Artisan French Bread, toasted
- Place seeded and chopped tomatoes in a fine strainer in the sink; sprinkle with 1/2 teaspoon salt.
- Heat oil in a wide frying pan over high heat. Add mushrooms and cook, stirring often, until mushrooms are soft and liquid has evaporated (about 5 minutes). Add drained tomatoes and stir until heated through (about 1 minute).
- With a spoon, make 8 depressions in tomato mixture; carefully break an egg into each. Sprinkle lightly with salt and pepper. Reduce heat to low, cover, and cook until eggs are done to your liking (3 to 4 minutes for firm whites and soft yolks). Sprinkle with cheese and chives and serve at once with toasted slices of bread.