Food & Cooking Recipes Breakfast & Brunch Recipes Egg-In-The-Hole Toasts With Cherry Tomato Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 A protein-rich egg fried in a slice of whole wheat bread starts the day; spicy tomato salsa supplies the meal with fresh produce. For a milder salsa, you can remove the chile's seeds. The salsa is also delicious raw: Simply toss the ingredients together and serve. Ingredients 2 slices whole wheat sandwich bread 1 tablespoon extra-virgin olive oil 2 large eggs ¼ teaspoon coarse salt 1 small shallot (about 2 tablespoons), finely chopped 6 cherry tomatoes, quartered 1 small fresh hot green chile, (such as serrano; optional), halved lengthwise 2 tablespoons coarsely chopped fresh cilantro Directions Cut a 2-inch circle from the center of each bread slice; discard circles. Set slices aside. Brush 1 teaspoon oil in a medium skillet, and heat over medium heat until hot but not smoking. Lay bread slices in skillet. Reduce heat to medium-low. Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt. Cook until bottom of eggs are set and golden brown, about 2 minutes. Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer. Meanwhile, heat remaining 2 teaspoons oil in another medium skillet over medium heat. Add shallot; cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add tomatoes, and chile if desired; cook, tossing occasionally, until mixture is softened and fragrant, 3 minutes. Transfer to a small bowl; stir in cilantro. Discard chile. Divide salsa between egg sandwiches, and serve. Rate it Print