Eggs and tomato breakfast

I favor treating friends and family to breakfast.

Breakfast is said to be the most important meal of the day.  In many ways I think it’s the most enjoyable.

Maybe it is due to the fact that I am a morning person and every start of the day is like a new beginning. I find breakfast a nice time for conversations around the table, or for quiet contemplation…

Cooking breakfast need not be time-consuming or complicated for it to bear rewarding results. In fact, a good and appealing breakfast can be as simple, light and unassuming as eggs cooked in a delicate tomato sauce.

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Eggs in tomato sauce is  typically a summer dish made with fresh tomatoes, but out of season, canned crushed tomatoes constitute an equally good alternative.

You will need three grated fresh tomatoes, or about half a can of tomato-crush.  Mix the tomatoes with a  teaspoon of olive-oil, a piece of cinnamon bark, a bay-leaf, two cloves, two garlic cloves, two black pepper grains, a pinch of salt and some oregano.

Set aside while preparing the salad side-dish of your choice.

Pour the sauce into a pan and heat on medium fire. Let simmer until excess water starts evaporating (particularly if cooking with fresh tomatoes).  Add two organic free-range eggs to the mixture. Do not stir.

If the sauce looks too thick, add a couple of tablespoons of water. After a couple of minutes, cover the pan with a lid and turn off the heat. The eggs will cook in the hot sauce.

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If you don’t eat eggs, use two thick slices of tofu instead.

As tofu tends to be rather bland, marinate the slices in a tablespoon of Tamari soy sauce and some drops of lemon juice. Toss the tofu in the pan in a bit of oil before adding the tomato sauce.

Serve the tomato eggs/tofu with finely chopped coriander or parsley and a dollop of olive-oil.

In the photo the  eggs are served with sweetcorn garnished with dill and a hint of butter, toasted dark bread, spicy raw papaya salad, savoury oats and fresh fruit.

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