Appalachia Appalachian Food

An Easy Supper

Eggs with tomato and cheese from Black Pepper Visions

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.

Tomato egg dish

Add tomatoes, sugar, salt, pepper, and other herbs.

Simmer till tomatoes are cooked down and thickened slightly.

Easy supper recipe

Gently drop in eggs. Cover pan and cook till eggs are cooked to your liking. When eggs are nearly done add cheese.

Eggs with tomato and cheese from Black Pepper Visions

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

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19 Comments

  • Reply
    Sheryl Paul
    February 15, 2016 at 7:57 am

    The Eggs tomatos and cheese looks fantastic. A perfect quick supper.

  • Reply
    Tipper
    April 8, 2015 at 3:51 pm

    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

  • Reply
    Tipper
    April 8, 2015 at 3:51 pm

    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

  • Reply
    George Pettie
    April 6, 2015 at 10:36 pm

    Yummy.
    Tipper, it’s evident that you’ve made a good life for your family, kinfolk and many friends.

  • Reply
    b. Ruth
    April 6, 2015 at 8:16 pm

    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,

  • Reply
    Rev. RB
    April 6, 2015 at 5:13 pm

    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
    <><

  • Reply
    Ken
    April 6, 2015 at 12:05 pm

    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

  • Reply
    Ed Ammons
    April 6, 2015 at 11:25 am

    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?

  • Reply
    Ken Ryan
    April 6, 2015 at 11:21 am

    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.

  • Reply
    Will Dixon
    April 6, 2015 at 10:22 am

    Tipper,
    Try pouring this mixture over a steamed Tamale. Yum!

  • Reply
    Sherry
    April 6, 2015 at 9:38 am

    Sounds so good and I am for anything that would be quick! Thanks, Tipper.

  • Reply
    Shirl
    April 6, 2015 at 9:25 am

    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.

  • Reply
    Quinn
    April 6, 2015 at 9:21 am

    I’ve made something very similar and served it over rice – very filling and tasty! – but I like the Deer Hunter’s review 🙂

  • Reply
    Julana
    April 6, 2015 at 9:04 am

    Looks delicious. I have seen a recipe similar, called “eggs in purgatory.” Maybe comes from Italy?

  • Reply
    Pamela Moore
    April 6, 2015 at 9:02 am

    Add a teaspoon of cumin and a tablespoon of grated ginger and you would have one of my favorite Indian dishes.

  • Reply
    Ethelene Dyer Jones
    April 6, 2015 at 8:55 am

    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!).

  • Reply
    dolores
    April 6, 2015 at 8:02 am

    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!

  • Reply
    Judy Mincey
    April 6, 2015 at 7:30 am

    That sounds yummy! Could be made fancy with mushrooms,green peppers, etc. and become a brunch dish!

  • Reply
    Miss Cindy
    April 6, 2015 at 7:11 am

    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.

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