When it comes to vine ripe, local tomatoes, I’ll take them any way I can get them. Canned, stewed, on toast, or just by the handful as I’m walking through the gardens. They’re versatile, delicious, and…… FINALLY HERE!!!! (Sorry. I get really excited about tomato season.)
I’m going to share my favourite tomato recipe when I have a group of people to feed. It’s easy, adaptable, and can be breakfast, brunch, or even dinner. It’s also a one pot wonder, which is always a winner when it comes to clean up, right?
Tomatoes, chopped into bite size pieces (depending on size, plan for one medium size tomato per person)
salt & pepper
Handful of fresh basil leaves
Handful of fresh parsley
1 egg per person
1 large diced onion
2 or 3 cloves of garlic, diced
A bit of grated Parmesan or feta
**optional- pitted black olives, capers, panchetta, sprinkle of chili flakes
In a very large skillet, saute the onions in a little splash of oil until they’re soft & transparent. Add garlic & saute for another minute of two. Now add tomatoes, including any juice from chopping and mix everything up really well (if using any of optional ingredients, add them now) Crack eggs individually into pan, leaving a bit of space between each one. Season with salt & pepper & cover. Simmer until eggs are poached to your liking, hard or soft, and scoop an egg and some tomatoes into each bowl. Sprinkle with cheese and top with chopped basil & parsley. Serve with toast, warm bread, or naan.