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.
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.
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.