One of my favorite quick supper dishes to make is Eggs with Tomato and Cheese. I discovered the recipe several years ago when the fine people at FolkHeart Press sent me one of their books-Black Pepper Visions to review and giveaway here on the Blind Pig.
Since then, the dish has become one of my go-to recipes. It’s perfect when you want something hot, good, and quick! I changed the recipe slightly over the years, but it’s still very similar to the original one.
You need:
- 1 quart of canned tomatoes or 6-7 fresh tomatoes peeled and chopped
- small chopped onion
- chopped garlic (optional)
- 4-6 eggs
- a cup or so of your favorite cheese grated or cubed
- 2 tablespoons of oil
- pinch of sugar
- salt and pepper to taste
- basil, oregano, or other herbs to taste (optional)
Heat oil in pan and saute onions till soft; add garlic if using.
Add tomatoes, sugar, salt, pepper, and other herbs.
Simmer till tomatoes are cooked down and thickened slightly.
Gently drop in eggs. Cover pan and cook till eggs are cooked to your liking. When eggs are nearly done add cheese.
Serve while hot with a piece of toast or rice. The Deer Hunter likes the recipe so much he allowed it’d be good served on a flint rock.
This recipe keeps well in the frig, which makes it perfect to use as a make ahead lunch meal for work. I take an egg with a little of the tomato sauce and eat it with crackers-beats a sandwich any day if you ask me!
Tipper
The Eggs tomatos and cheese looks fantastic. A perfect quick supper.
Ken
Thank you for the comment! You just break the eggs and drop them in-no stirring. Like you would do poached eggs. If you try it I hope you like it!
Have a great evening!
Tipper
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Ed-I cook everything in my cast iron frying pans! I know people say you can’t do this or that but I do it anyway and it seems to work out fine for me : )
Tipper
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Yummy.
Tipper, it’s evident that you’ve made a good life for your family, kinfolk and many friends.
Tipper,
I think there is a touch of Italian in there somewhere…
However, I think all countries have a dish of some type with tomatoes and eggs…with their own homeland spices of course.
When we were in Mexico we had a similar dish with stewed tomatoes, jalapenos and eggs… only hot and spicy, served over tortillas with guacamole on the side…Yummmm, it was good but a little too hot for me…
Thanks Tipper,
I have a recipe very similar to this. I toast 3 pieces of sandwich bread about medium dark, butter and cut into 2 pieces diagonally creating 6 triangles. Place in iron skillet with flat parts at the sides of the skillet and points toward the center. Top with crushed stewed tomatoes or diced tomatoes with peppers and onions or Rotel spiced tomatoes. Sprinkle with salt and pepper to taste, and make a small divot in the tomatoes on the top of each toast point with the back of a spoon. Place a raw egg in each divot and then top each egg with an American cheese slice cut across the diagonal in a triangle too. Place all in oven and bake until cheese is golden brown.
This was one of our Stepmother’s favorite dishes that I made. Whenever I went home for vacation, I’d enter the house to find the iron skillet in the center of the table with a can of stewed tomatoes in the center of it as a hint to make it for her. LOL
(You can also omit the egg and serve the tomato cheese toast as a side dish. And I’ve also heard of people who top with chopped crisp bacon or flaked drained tuna.)
God bless.
RB
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Tipper,
I like all those ingredients, so
even tho I’ve never had that, I
know I’d like it.
Sometimes I just open a quart of
canned tomatoes and eat with soda
crackers.
Last night my friend brought over
4 native rainbows he caught in
the Nantahala. I cleaned ’em
immediately and they’re in a pan
of water just waiting on supper.
…Ken
So it’s OK to cook tomatoes in a cast iron skillet? Do you have to re season it afterward?
I have lots and lots of flint rocks around here but none big enough to eat off of. I do have a hubcap off of a 1980 longbed red Ford pickup. Reckon that would do in a rush?
I’ve never eaten anything even remotely like that, but I’d like to try it. Do you stir the eggs in, like scrambled eggs? Can’t imagine how that would taste.
Tipper,
Try pouring this mixture over a steamed Tamale. Yum!
Sounds so good and I am for anything that would be quick! Thanks, Tipper.
The tomato and cheese combination sounds like my kind of dish. I don’t eat many eggs, so maybe I will replace them with zucchini and see how it turns out.
I made your slaw recipe for Easter dinner and it was a big hit. When I make it again, I will cut back on the sugar so I can eat more.
I’ve made something very similar and served it over rice – very filling and tasty! – but I like the Deer Hunter’s review 🙂
Looks delicious. I have seen a recipe similar, called “eggs in purgatory.” Maybe comes from Italy?
Add a teaspoon of cumin and a tablespoon of grated ginger and you would have one of my favorite Indian dishes.
It is interesting that just this week we had tomatoes (fresh) cooked with eggs, very similar to this recipe. But my GUEST actually cooked the dish, via her Chinese style! She is a wonderful student at Georgia College and State University from China who has taken me on as her “American Grandmother,” and I’ve adopted her as my “Chinese granddaughter.” When she gets “homesick” for some of her native dishes, we try to find the ingredients and cook what she’s yearning to have of her “back home” food. And the delicious tomato/eggs dish was one of them. Another is Chinese dumplings and one of her specialties, beef stew (but not nearly like American beef stew!).
Yummy! I sure hope you are keeping track of all the recipes you have been sharing. It’s time for that special cookbook. Happy Monday!
That sounds yummy! Could be made fancy with mushrooms,green peppers, etc. and become a brunch dish!
I’ve eaten this one Tip and agree 100% with the Deer Hunter.
It’s interesting to me that almost anything I cook is better with a pinch of sugar. It seems to enhance the flavor of anything.