Last Night's Dinner #123: Eggs & Tomatoes

I saw this on a blog two weeks ago and of course I can't figure out which one! Anyway, I love eggs and tomatoes, add some onions and yumm! I'm guessing all cultures have some sort of egg+tomato dish - here's a really easy one (not really sure what cuisine this falls into).

Slice up 2 riped tomatoes.
Beat 6 eggs.


Cover the bottom of a pan with olive oil and heat up oil. Cook tomatoes until tender (I like it when the sides darken up). Make sure you sear both sides and be sure to season well with salt. Most Filipinos will add fish sauce at this point. Pour in the eggs once you're happy with the tomatoes.


With a spatula, mix the egg and tomatoes (before the egg cooks) so that you end up with chunky scrambled eggs. Don't overcook the eggs. I can eat this for breakfast, lunch and dinner.


I also make a version with sunny side up eggs. Instead of beating the eggs first, make some space in between the tomatoes and drop in the eggs. Lower the flame so the egg cooks without burning the bottoms. You can also finish the dish in the oven. Fresh parsley goes really well with this version of the dish.

You can also add onions to the tomatoes... endless possibilities :)

Last Night's Dinner #8: (technically lunch) Grown-up After School Eggs

Grown-up After School Eggs
Difficulty: Easy


Back when I was in 6th grade, I used to go over my friend Michelle's house after school and she would make us both eggs. It was just scrambled eggs but we used to love it. A couple of years later ;-) my afternoon snack has been slightly upgraded. Michelle, maybe we can set an "after-work" egg eating session soon.

Here's a quick and easy lunch or brunch recipe.

You'll need:
2 eggs
handful of grape tomatoes or cut up whole tomato
1/2 C canned crushed tomatoes (optional)
1/4 C chopped onions (preferebly red)
1 tbs fresh parsley (or whatever herbs you have around)
pinch of peperoncino (crushed pepper flakes)
pinch of smoked paprika
coarse salt and pepper to taste
1 1/2 tbs olive oil



Heat up the oil along with the peperoncino. Once hot, add onions and tomatoes. Season. Cook for 3-5 minutes. If you have canned crushed tomatoes, add it now - if not, no big deal (I didn't have any on hand today). Make room for the eggs and crack the eggs into the pan. Sprinkle with salt, pepper and paprika. Add parsley on top and cover with lid or aluminum foil. It's done once the yolks are slightly opaque, or done to your likeness.