EGG AND TOMATO RECIPE!!
This dish is probably one of the most amazing yet simple one!! 2 – 4 servings and about 500 calories per serving.
Summer is already two third gone! The past 2 months have been so hectic for me that I barely had any time to enjoy cooking let alone eat at home. I was meaning to have friends over to my new apartment for some time now but was so busy with work and didn’t get a chance to do so. But a few days ago I finally found time to invite some friends over.
Still, I did not have enough time to prepare and I turned to one of my favorites but awefully easy dish Eggs in Purgatory. I’ll link the original here. Definitely, check it out. It’s by Nigella Lawson who is one of my favorite cooks of all time.
And here goes my Egg and Tomato inspired by Nigella Lawson. I didn’t have the exact ingredients so I worked with the spices I had in my pantry. Cooking is all about experimenting, just remember to taste along the way until you develop your own magic spice combo.
All you need is 4 eggs, one 28 oz. can of whole peeled tomatoes, black pepper, cayenne pepper and oregano and basil. And last but not least good old olive oil.
After pouring the whole can of peeled tomatoes into a heated skillet, I seasoned it with 1/2 teaspoon of cayenne pepper for a spicy kick, 1/2 teaspoons of dried oregano and some pepper. Adjust cayenne to 1/8 teaspoon if you are not a fan of spicy food. Simmer the sauce over medium-high heat until bubbly. Reduce the heat to low and simmer for 6 minutes. Add more seasoning if you need to.
With the back of your spoon, move the tomatoes around and make a space for an egg. Crack the egg over the space carefully and repeat the process for 3 more eggs. Reduce the heat to Medium-low and cover the pan. Cook it for 8-10 minutes just until the whites have solidified but the yolks still runny. Don’t worry. The eggs will continue to cook off the stove. After taking the pan off the stove drizzle each egg with olive oil and sprinkle some basil. Parsley works well too.
One of the most simple yet delicious dish and I am absolutely in love with it. I will definitely experiment with different spices. Leave in the comments if you have a different flavor blend. Otherwise Happy cooking!
Eggs and Tomato
Best and easy eggs and tomato dish good for dinner and morning. Makes great leftover as well
- 1 28 oz can whole peeled tomatoes with juice
- 4 eggs
- 1/2 tsp cayenne pepper (1/8 for mild)
- 1/2 tsp dried oregano
- olive oil
Pour the whole can of tomatoes with juice and season it with the spices.
Heat over medium-high heat until bubbly.
Reduce the heat to low and simmer for 6 minutes.
With the back of the spoon make 4 spaces for the eggs and carefully crack the eggs over the holes.
Increase the heat to Medium-low and cover the pan.
Cook it for 8-10 minutes just until the whites have solidified but the yolks still runny.
Drizzle olive oil over the eggs and sprinkle with basil.
Enjoy it with bread or fried rice as I have done this time!