⅓cupsun-dried tomatoes(not packed in oil), chopped
2ounceslow-fat feta cheese
Coarse kosher salt and freshly ground black pepper
6-8sliceswhole grain bread,toasted
Fresh chopped parsley(optional)
In a large non-stick skillet, heat the olive oil over medium low heat. Add the garlic and tomatoes and cook, stirring, until the garlic is fragrant and pale blonde, 1-3 minutes. Crack the eggs evenly around the pan and sprinkle with feta, salt, and pepper. Cover and cook undisturbed until desired doneness, 10-15 minutes. You can check the doneness of the yolks by jiggling the pan slightly. Runny yolks will move, fully cooked yolks will be firm. Transfer each egg to a piece of toast and sprinkle with parsley if desired.