I used to HATE tomatoes. For. Real. It all began one fateful elementary school lunch. The main dish? Tomato soup. I got out of the school cafeteria and sat down with my friends. My spoon was whipped out, my mouth was watering and my tummy ready for delicious food. And then I smelled the tomato soup. My spoon dropped. My tray, filled with food, clattered to the table and I knew that I hated tomatoes. And that elementary school impression lasted until, in fact this very recipe. Spicy tomato North African eggs. The eggs that converted a tomatohater. #mouthisseriouslywatering #addictedtotomatoes
Initially inspired by a recipe I stumbled across a wee bit ago, these eggs are my take on the regional recipe. And what I adore most about it is one simple thing. Nothing gets in the way of the food. Food, straight and on its own, has the most delicious taste. Which should be obvious. We’re genetically programmed to like food. If it’s fresh and ripe, food will always taste fantastic.
But sometimes we let things get in the way of each ingredient. And that’s when we end up with less-than-tasty food. But the reality is that food is pretty dang easy to make tasty. Because we were designed to like it.
*Gets off of soapbox*
Baaaaack to tomatoes! BECAUSE I NOW KNOW THAT THEY ARE INCREDIBLE! And I now have new knives! They’re beautiful pieces of cutlery from Victorinox. Highly recommended. Seriously. Anywho, the tomatoes are literally indispensable in this recipe. Like, don’t even think about attempting it without them.
But really, why would you? Because they go from normal tomato to super-ultra-something-out-of-a-1980s-superhero-show awesome. As they cook, they will release their flavor and literally collapse. I like to think of this as a tomato implosion. Because everything’s cooler with implosions.
The result? Flavorful tomatoes that don’t overpower and that don’t disappoint.
I threw ginger and a few other things into the pan to give it an extra boost, but the reality is that you can deviate from my recipe with fantastic success. Pick what you want to be in the recipe and run with it. There’s virtually no way you can go wrong with this.
In other news, small ice skating update: Ice skating hurts my feets and legs. Like, a lot. For those of you who are unaware, I started ice skating just a few weeks ago. And thus far, I have heroically overcome my previous fear of falling and having a finger copped off to the point of gloriously floating and jumping across the ice.
But in between my falls and three stooges-style stumbles, I occasionally have a few brilliant moments. And that’s what counts, right?
Sigh. One day I shall make unicorns blush with my ice awesomeness in displays of unspeakable glory. Somehow involving food. I think.
And that’s all! Dig in, enjoy, and let’s cook together more often!
- 6 or so tomatoes
- 4 eggs
- 1 Tbsp fresh ginger
- 2 sprigs (or 2 tsp) rosemary, fresh if possible
- A few sprinkles of chipotle seasoning (because I'm addicted)
- 2 lemons
- 4 cloves garlic
- 1 chile pepper
- 1 onion
- A touch of Parmesan
- Heat a good, solid skillet over medium heat with enough oil to coat the pan
- Chop the tomatoes, slice the oinons, chile pepper, mince the garlic, grate the parmesan, lightly toast the rosemary
- Gently cook the onions for roughly 12 minutes over medium heat. Be really careful to not let them brown if you can avoid it
- Toss in your chile pepper and let cook with the onions for another 12 minutes or so. And adore the smell that should be filling the kitchen. Mmmmmmhmmmmmmm.
- Toss in the rosemary, chipotle and the tomatoes. Let sit for just under 15 minutes. The tomatoes fall apart and become deliciously gooey during this process.
- Once the tomatoes have fallen apart, make little holes around the pan. Crack your eggs into these holes, throw in the garlic and cover for 10 minutes or so. Toss in the lemon juice. Make sure that you reduce the heat to LOW!
- After the eggs are cooked, you're done! Enjoy!