In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess.
This is a quick and simple dish to make, and the tastes are fabulous.
Certainly most of the Mediterannean cultures have a version of this dish and many others as well. In their recent One-Pot Meals focus, NY Times Cooking shared a Shakshuka recipe, which adds more spices and feta, another great route to go.
In this simple Greek inspired verson of eggs & tomatoes, the tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. Serve with fresh bread to soak up all the delicious sauce. We love it and with the frozen tomatoes it is like a little taste of summer!
This recipe is for one – just multiply for more.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
2 eggs
2-3 medium tomatoes, coarsely chopped or grated (frozen tomatoes, chopped or grated while still frozen work perfectly and give you that fresh tomato taste!)
3 tablespoons of olive oil
2 teaspoons of sea salt
Preparation:
In an 8-inch frying pan, heat olive oil over medium heat. Add tomatoes and 1 teaspoon of salt and sauté until the liquid from the tomatoes has cooked off, about 15 minutes. Stir occasionally to keep from sticking.
When the liquid has cooked off and only the tomato-oil sauce remains, add eggs to cook on top of the tomatoes. Spoon the tomato sauce carefully over the egg whites to help them cook, leaving the yolks uncovered. When the eggs have cooked (about 5 minutes), carefully spoon onto plate to serve.
Variation: Add a pinch or two of fresh oregano or parsley to the tomatoes or garnish with chopped chives
The second teaspoon of salt is for seasoning to taste when serving, if needed.