A few months ago, the fine people at FolkHeart Press sent me one of their latest books-Black Pepper Visions. The book was written by Karen Pierce Gonzalez and is chock full of folktales and stories about food-with recipes to boot.
The other night, I cooked one of the egg recipes that go with the story of Zafira from the book.
Eggs with Tomato and Cheese
You need:
- 4 tomatoes peeled and chopped
- 4-6 eggs (I used 4)
- 4-6 slices of feta cheese (I used the type of cheese I had on hand)
- 2 tablespoons of oil
- pinch of sugar
- salt to taste
Heat oil in pan and add chopped tomatoes, sugar, and salt.
Simmer till tomatoes are cooked down and thickened slightly. (you can see my counter is still covered in tomatoes-best tomato production ever!)
Drop in eggs and cheese-cover and cook till eggs are cooked through.
Serve while hot-with a piece of toast-or rice-we’ve had it both ways and it was good either way. The Deer Hunter liked the recipe so much he allowed it’d be good served on a flint rock.
The book, Black Pepper Visions, is a little gem. Although the folktales and stories are not from Appalachia-they are fascinating. Leave a comment on this post for a chance to win your own copy of Black Pepper Visions. If you’re interested in buying the book-go here. Giveaway ends September 1, 2012.
Tipper
62 Comments
Sanford McKinney Jr
April 9, 2018 at 8:35 amTipper,
We had never had tomatoes with eggs and gravy until my oldest brother went away to Cleveland OH to work for GM.
He came home for a visit and asked my Mother to slice some tomatoes for breakfast. Well we thought he had gone North and lost his mind. As it turns out, that was in 1955 and we have been eating tomatoes with eggs and gravy ever since. We also developed a taste for cantaloupe with eggs and gravy.
Tipper
September 2, 2012 at 8:32 amKimberley-thank you for the comments! I’m positive the recipe would work with canned tomatoes too : )
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Janet A.
August 31, 2012 at 10:04 pmHmmm, this recipe looks like the sort of thing I’d throw together just because it seemed quick and easy, and which unexplicably turns out tasting really quite good! Have a great weekend!
susie swanson
August 31, 2012 at 7:59 pmSure does look yummy, I’ll have to try it soon..thanks Tipper.
pat dobbins
August 31, 2012 at 1:18 pmI justsearched for Pear Preserves and found your link… Thank you for the music, I could sit here all day listening, it’s beautiful! I will be back, thanks again! I will be using the recipe in the next few days… I will sign up for your emails…
Janet Smart
August 31, 2012 at 11:54 amThanks for the recipe, it sounds pretty good. Sounds like an interesting book, too.
Bob & Inez Jones
August 31, 2012 at 11:19 amWell this is a combination that I have never tried before! My tomatoes are just “coming on” so we are going to try this recipe. I hope I have lots of tomatoes as I like to can them and pickle etc. Tipper, I made the red pepper jam. It is really good. I already made Hot Pepper Jelly which we like. Please add my name for the draw. Thanks. Inez Jones
brenda s 'okie in colorado'
August 31, 2012 at 5:11 amI meant to say in my previous comment, Tipper, I too have had a bumper crop of tomatoes this year. My beefstaek tomatoes are as large as a softball. So meaty and delicious.
brenda s 'okie in colorado'
August 31, 2012 at 5:08 amI am making this for Sunday breakfast! If all the recipes in this book are half as good as this sounds, it’s my kind of book. I love cookbooks and have a collection of 300+. I especially love old cookbooks and those with stories.
Thank you Tipper for sharing.
Theresa
August 31, 2012 at 12:21 amWow Tipper, the recipe you shared sounds delicious. Will have to get some tomatoes at the farmers market and try it. (our tomatoes are just now starting to put on green tomatoes and I’ve had one ripe one so far). The book sounds delightful. The picture on the front with the dancer made of herbs is so fascinating. Thank you for all the sharing you do. Have a delightful holiday weekend. I’m going to my daughter’s house and teach her how to can applesauce and plum jam and possibly pear butter if the pears are ready too.
April
August 30, 2012 at 9:27 pmTwo of my very favorite things, folklore and cooking! Would love to win the book. Thanks for hosting this giveaway!
lynn
August 30, 2012 at 7:05 pmwow tipper i sure could go for some of those tomatoes and anything with cheese is good in my boat. lol
the cookbook sounds wonderful i would love a chance to win it…. a girl can hope cant she .. ?
deerhunter is a wise man… and lucky to have such a wonderful talented wife as you 🙂
thanks again for always making a visit to the blind pig such a great experience… i dont think i have ever left without learning some new tidbit.
big ladybug hugs to you all
xoxo
lynn
Jim Casada
August 30, 2012 at 6:46 pmTipper–Sounds like my kind of cookbook. I love those which combine folkways with food. Ann and I have written several cookbooks, and the one I consider the best (I think I gave you a copy, Wild Bounty, has a lot of narrative material. Still, it would have been stronger for having shared some tales. Alas, the publishers would have no part of that, so it was what is was.
If I don’t come up a winner, which is highly unlikely, reckon I’ll just have to buy a copy. Ann and I have been married for 45 years and I’ve given her at least one cookbook virtually every Christmas. This sounds like the next candidate, and goodness knows I need all the help I can get when it comes to Christmas shopping.
Jim Casada
Gary Powell
August 30, 2012 at 6:42 pmRecipe sounds good. We have been having sliced tomatoes with sausage and gravy and hot biscuits.
Glynda
August 30, 2012 at 5:54 pmLooks yummy Tipper, thanks for sharing this recipe.
Mike McLain
August 30, 2012 at 5:10 pmDefinitely going to give that recipe a try. It looks delicious. I don’t like raw tomatoes, but I eat them cooked just about any way you care to mention. The combination of the cheese and eggs cooked in the tomatoes sounds really good.
Karen Pierce Gonzalez
August 30, 2012 at 4:31 pmTippy, thank you so much for the wonderful review.
This particular recipe is a family favorite of mine, too!
About peeling tomatoes? I generally quarter them and add to the dish,knowing that as it cooks the skin will ‘curl’ away from the tomato. The skin can then be pulled off.
Enjoy!
Karen
barb johnson
August 30, 2012 at 4:26 pmI have made this not knowing others had…we love feta on or in just about everything.
Ed Ammons
August 30, 2012 at 2:27 pmTo me that picture looks like a piggy tailed girl riding a tornado in the moonlight! But I have an unusual way of looking at everything.
janet pressley
August 30, 2012 at 2:22 pmSounds like something I would love!
Dale Anderson
August 30, 2012 at 1:10 pmWith that kind of tomato crop it is time for tomato gravy and biscuits. The recipe here would be good on biscuits too!
Jen Y
August 30, 2012 at 1:00 pmI’d love to win – I really love recipe books like this. I have quite a few that have stories with the recipes & I’d love to add it to my collection.
JOHNIE T. ARANT
August 30, 2012 at 12:53 pmTHAT RECIPE LOOKS GOOD, I AM GOEING TO GET MY WIFE TO TRY
IT SHE LIKES TO EXPERENCE
WITH NEW RECIPE’S.
JOHNIE IN ARK,
JOHNIE T. ARANT
August 30, 2012 at 12:47 pmSOUND’S GOOD COUNT ME IN
I THINK IT WOULD BE GREAT.
JOHNIE IN ARK,
Ken
August 30, 2012 at 12:39 pmTipper,
That tomato, egg, and cheese thing
sure looks good for a late break-
fast. I like eggs just fried with
cold, sliced tomatoes. Usually I
mix the yellow and pink Johnson’s.
With a couple slices of toast,
your jaws will just about beat your brains out…Ken
John Reese
August 30, 2012 at 11:51 amIf it has eggs and cheese you can’t go wrong.
Joann Oleary
August 30, 2012 at 11:43 amYumm, I know what we will be having for dinner tonight. I never get tired of tomatoes!
Mrs. K
August 30, 2012 at 11:36 amThose eggs sound yummy – includes my favorite things to eat with them, cheese and tomatoes! Love to have that book. Thank you!
Luann
August 30, 2012 at 11:32 amFolk tales and food, can’t get much better than that!
Many thanks for letting us know about the book—and sharing the recipe.
Benny Watt Terry
August 30, 2012 at 11:05 amWe have been eating eggs over easy on rice (pan fried) for a long time. This receipt sounds much better. We will try this on the weekend comin’ up. Thanks!
Kimberly Burnette
August 30, 2012 at 11:03 amOh this looks wonderful!!! I am going to have to find some farm fresh tomatoes and give it a try. I wonder if it would work with canned tomatoes?
Wanda
August 30, 2012 at 10:57 amIt sounds delicious! Tomatoes are one of my main summer food groups!!
dolores barton
August 30, 2012 at 10:47 amMmmmm! Mmmmmm! I have got to try this one. It looks delicious!
I am only growing green bell peppers this year; I miss growing the tomatoes. My mouth is watering.
Bradley
August 30, 2012 at 10:45 amTipper,
I have always been fascinated with anything artistic – especially painting- and the cover of that book BLACK PEPPER VISIONS grabbed me instantly when I saw it. That image in the center of the painting looks like some sort of a scrubby time ravished tree that is slowly dying. Or is it an abstract sketch of a ballerina? What ever it is, it is very creative! Resembles something I once saw in a dream with that yellow moon.
Oh yes, anything with tomatoes I like. I’ll try this.
Ed Ammons
August 30, 2012 at 10:43 amHow do you peel your tomatoes?
Tom
August 30, 2012 at 10:07 amYum! Tomatoes and cheese, two of my favorite foods. Gonna give this one a try, thanks Tipper!
Tammy
August 30, 2012 at 9:35 amI Love This Website. All The Stories Of Your Life Are Wonderful !!!
Bill Burnett
August 30, 2012 at 9:29 amThis recipe sounds great and is similar to one I came up with, I love to add some browned sausage to mine to make quick wonderful breakfast omlet over toast. Would love a chance at the book.
kay dallas
August 30, 2012 at 9:20 ami’ve always added tomatoes to my omelets but never open face. can’t wait to try. thanks for sharing yum!
Vanessa
August 30, 2012 at 9:15 amThat sounds delicious & kind of like my tomato pie w/out the crust & basil. But I’ll be picking up some feta tomorrow!
LINDA L. KERLIN
August 30, 2012 at 9:10 amI do have a few folk tale books in my ever growing collection of book—how fine it would be if I had another to read and also cook from—please put my name in the running.
Sue Crane
August 30, 2012 at 9:09 amYum! My mom used to slice fresh tomatoes and serve them with breakfast. Gotta try this recipe soon. It’s a generic Huevos Rancheros!
Shirla
August 30, 2012 at 9:09 amWhen I was traveling in the Dominican Republic, I ate a dish similar to that with eggs, cheese and tomatoes. I recall it also having eggplant or ackees added and maybe some Italian-like spices. I can do without all the extras. Eggs, cheese and tomatoes served together is definitely comfort food. This has been the worst year ever for my tomato crop. With lack of rain and high winds battling me, I finally gave up.
Ron Perry
August 30, 2012 at 9:07 amThis looks very good. When I was in the Marine Corps and in Italy, I had a chance to eat one of the local dishs which consisted of a whole peeled tomato which had been hollowed out and filled with feta cheese, rice and some of the insides of the tomato. A slice of cheese had been put over the hole in the tomato and heated until it started to melt and run down the side. It was great.
Barbara Gantt
August 30, 2012 at 8:56 amThe Husband would eat tomatoes everyday . The recipe sounds really good. I would love to read the book. Barbara Gantt
Uncle Al
August 30, 2012 at 8:51 amCheese and eggs are high on my list of things to eat…no matter how they are cooked. I also like tomatoes so you can bet we’ll be trying this one out soon.
justjackie
August 30, 2012 at 8:41 amIt looks good but not sure I could get Casper to eat tomatoes or the feta cheese. I would love it !!!
Judy Mincey
August 30, 2012 at 8:28 amThat sounds yummy, you could add fresh basil, cilantro, etc. Good protein, not much fat.Count me in for drawing.
Miss Cindy
August 30, 2012 at 8:24 amHey Tipper, that sounds really good. I mean, what can go wrong with tomatoes,eggs, and cheese.
When I saw the title of this post I thought quiche, omelet, or a sandwich would be good.
I didn’t realize you still have tomatoes…hope you’ll bring me some tomorrow.
Osagebluffquilter
August 30, 2012 at 8:21 amThat recipe looks yummy! I orderd a grilled cheese sandwich the other day, it was provolo cheese, bacon and tomatoes. Gosh was it good!
Sheila Bergeron
August 30, 2012 at 8:18 amTomatoes and eggs have always been good as a meal – and I sure would like that book.
Belva
August 30, 2012 at 8:12 amThis looks and sounds great! I am going to have to try this. Thanks for sharing with us Tipper.
Ethelene Dyer Jones
August 30, 2012 at 7:58 amAs soon as I have fresh tomatoes, I’m going to try this recipe. Sounds appetizing, and I like all three ingredients! It also sounds like the amounts could easily be adjusted to the number eating–so I’ll try it for one (myself!) first. Then expand as others eat with me! Sounds like the boook is a good give-away! (PS, The Aug. 29 Blind Pig didn’t come through, but I googled it!)
kat
August 30, 2012 at 7:45 amSounds good. I sometimes make an egg,cheese and tomato sandwich,so this should be good over toast.
D. Clara Truce
August 30, 2012 at 7:44 amDoes that recipe work if you use maters instead? Tomatoes are too expensive.
I have to get too many seconds and thirds when I eat off flint rocks. Tell the Deer Hunter hubcaps hold more! I use one off the right front wheel of a black ’50 Ford.
Mary H Brock
August 30, 2012 at 7:31 amOh this looks like breakfast to me.Tomatoes are my favorite fruit anyway.
Maybe I’ll win the stories and recipes.
Mary
Mamabug
August 30, 2012 at 7:25 amThat recipe sounds delicious! Please count me in for the giveaway!
Bill Dotson
August 30, 2012 at 7:22 amI love most anything with cheese and tomatoes are an added bonus, my tomatoes are just dying away guess not enough water which we haven’t had much lately.
Celia Miles
August 30, 2012 at 7:19 amLove eggs, love tomatoes, love cheese–gotta make it!…and now I wonder if I could do something similar with zucchini.
Sheryl Ormond Paul
August 30, 2012 at 5:38 amDinner tonight! This looks fantastic!
B. ruth
August 30, 2012 at 5:08 amTipper,
This sounds so much like something we ate when we were in Mexico…I really think they put eggs and cheese on just about anything…
Thanks for sharing the recipe…
Have you been making a basic sauce to use for chili, spaghetti, soup etc. with all those tomatoes…? I sure miss putting up all those tomatoes…sort of..LOL
Leo at Cottage at the Crossroads
August 30, 2012 at 4:50 amThat recipe looks great. We are going to give it a try. Thanks for sharing and please give me a shot at the book. Thanks