When you need a respite from the night before — and what (or who) ever ails you.
- 1 1/2 teaspoons olive oil
- 2 large eggs
- 1 tablespoon water
- 5 cherry tomatoes, cut in half
- 1/2 cup arugula
- 1-2 tablespoons salsa verde
Heat the olive oil over medium heat in a small, nonstick skillet.
Add the eggs. Season with salt and pepper, then drizzle the water around the outer edges of the pan.
Cover the pan and let the eggs cook for 2-3 minutes.
Uncover the pan and add the tomatoes and arugula. Replace the cover and cook for an additional 2-3 minutes, or until the yolks are the consistency you like.
Slide the eggs, tomatoes and arugula onto a plate. Dollop with salsa verde.
This will serve 1 sad, hungry soul.