Italian Egg And Tomatoes - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
1 large garlic clove, minced
14 ounces diced fire-roasted tomatoes
salt and pepper
2 eggs
2 slices provolone cheese
4 slices prepared polenta, grilled

Preparation

Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.