Saturday, August 21, 2010

Eggs with Tomato

I tried to think of a better title for this recipe, I really did. But no such luck. I got this recipe from A Cozy Kitchen. I saw it while browsing Google reader and thought that I definitely wanted to make it one day. The very next day I really wanted to use up some tomatoes and thought it would be perfect. It then took me about 20 minutes to find this recipe as I had forgot which blog it was from. Story of my life.

I was really excited to make this as I love eggs and I am loving the tomatoes from the garden. I altered the recipe a bit but not much. It is tomatoes and eggs, so there isn't much wiggle room here. I don't want to hype this up too much but I was blown away by this meal. It is so simple yet just so delicious. Since it is mostly tomato, you gotta get the best that you can find (not hard to do this time of year; head to the farmer's market) or else you will most likely be disappointed.

Eggs with Tomato adapted from A Cozy Kitchen

3 plum tomatoes, halved
1 tbsp extra-virgin olive oil, divided
1 clove of garlic, chopped finely
dried red pepper flakes to taste, or freshly chopped red chili pepper
1/4 tsp dried oregano
1 egg, yolk separated
crack egg and allow egg whites to drain into a bowl. Once egg yolk is separated, put it in a seperate bowl that will allow easy manipulation of yolk without breaking.
1/2 cup egg white
2 tbsp ricotta cheese
0.5 tbsp chopped fresh basil
1 tbsp chopped chives
2 pieces of bread, the crustier the better

Preheat oven to 400 degrees F. Slice the tomatoes in half and brush with 1/2 tbsp olive oil. Roast in the oven for 25 to 30 minutes. Allow to cool enough to cut into chunks.



To a cold pan, add 1/2 tbsp olive oil, chili pepper, dried oregano, and garlic.



Heat to medium-high until fragrant, about 2-3 minutes. Increase heat to high and add chopped tomatoes, crushing with spoon even more.



Stir frequently until most of the liquid has reduced. Reduce heat to medium and add egg whites and ricotta cheese, stirring continuously until combined and cooked throughout. Add chives and basil.



Turn heat to low and create an indentation. Slowly pour the egg yolk in this divot.



Cover pan with a lid to heat the egg yolk. If you prefer non-runny yolk, poke it a bit and allow it to spread. Heat covered until desired consistency is reached. Serve with toasted bread slices.



I enjoyed this so much! I have made it twice since. Once I added some spinach as well which was pretty good. This is a great way to eat tomatoes as the fats help to absorb fat-soluble vitamins and antioxidants. This is definitely a lunch staple for me as long as fresh tomatoes are available!

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