Egg on Toast

Having days off of school does have some perks. Such as a weekend style breakfast on a Thursday morning, and still getting your parents off to work on time.

Eggs with Tomato-Onion on Toast
Serves 3
4 cloves garlic, minced
1/4 large onion, thinly sliced
1 teaspoon olive oil
1/8 teaspoon turmeric
2 tomatoes
3 eggs
3 slices bread, toasted
cilantro, to garnish

Heat oil in large nonstick skillet with lid over medium-high heat. Add garlic cloves and stir until fragrant. Add onion, stirring occasionally for about two minutes and stir in turmeric. Continue cooking until soft, around 2 to 3 minutes longer.
Meanwhile, dice tomatoes. Remove lid, lower heat to medium and add tomatoes. Continue cooking, stirring occasionally 4-6 minutes.
Reduce heat to low. Crack eggs individually into a small bowl and slide on top of tomato-onion mixture. Cover and cook for 8 minutes or until white is completely set.
Serve over toast and top with chopped cilantro, if desired.