1 Cup Fire Roasted Tomatoes
Pinch of Ground Devil’s Dust, or more per taste OR
1/2 Tsp of Habanero Garlic Pepper
1 or 2 Pieces Crusty Bread
1 Tsp Butter
In a small skillet, preferably cast iron, heat your fire roasted tomatoes, with a bit of Devil’s Dust or Habanero Garlic Pepper until they are hot and bubbly.
Crack your egg and place in center. The heat of the tomatoes will cook the egg, partially cover skillet to help the egg set. Keep a close eye on it so you don’t overcook the yolk.
While that is simmering away, put your oven on broil. Butter you bread and toast under the broiler until it is brown on the edges and nice and crispy.
Handle the skillet carefully as it is really hot and serve with the crispy bread. Grind a little more Devil’s Dust or Habanero Garlic Pepper on the egg. Dunk the bread and use it as a tool to eat this. So rich and so good!