Appalachia Appalachian Food

Eggs With Tomatoes And Cheese

Black pepper visions folkart press

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

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.

Tomato egg dish

Simmer till tomatoes are cooked down and thickened slightly. (you can see my counter is still covered in tomatoes-best tomato production ever!)

Easy supper recipe

Drop in eggs and cheese-cover and cook till eggs are cooked through.

Eggs with tomato and cheese from Black Pepper Visions

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.


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  • Reply
    Betty C Ledwith
    October 17, 2021 at 9:07 pm

    I fried a sandwich today with grilled cheese, fried egg on top and then a fried tomato, one of my favorite sandwiches. Low and behold 4 hours later I opened this recipe. Talk about good timing. I grew up with this type of sandwich. Thanks for sharing the recipe and the wonderful comments I loved reading.

  • Reply
    Sanford McKinney Jr
    April 9, 2018 at 8:35 am

    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.

  • Reply
    September 2, 2012 at 8:32 am

    Kimberley-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

  • Reply
    Janet A.
    August 31, 2012 at 10:04 pm

    Hmmm, 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!

  • Reply
    susie swanson
    August 31, 2012 at 7:59 pm

    Sure does look yummy, I’ll have to try it soon..thanks Tipper.

  • Reply
    pat dobbins
    August 31, 2012 at 1:18 pm

    I 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…

  • Reply
    Janet Smart
    August 31, 2012 at 11:54 am

    Thanks for the recipe, it sounds pretty good. Sounds like an interesting book, too.

  • Reply
    Bob & Inez Jones
    August 31, 2012 at 11:19 am

    Well 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

  • Reply
    brenda s 'okie in colorado'
    August 31, 2012 at 5:11 am

    I 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.

  • Reply
    brenda s 'okie in colorado'
    August 31, 2012 at 5:08 am

    I 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.

  • Reply
    August 31, 2012 at 12:21 am

    Wow 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.

  • Reply
    August 30, 2012 at 9:27 pm

    Two of my very favorite things, folklore and cooking! Would love to win the book. Thanks for hosting this giveaway!

  • Reply
    August 30, 2012 at 7:05 pm

    wow 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

  • Reply
    Jim Casada
    August 30, 2012 at 6:46 pm

    Tipper–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

  • Reply
    Gary Powell
    August 30, 2012 at 6:42 pm

    Recipe sounds good. We have been having sliced tomatoes with sausage and gravy and hot biscuits.

  • Reply
    August 30, 2012 at 5:54 pm

    Looks yummy Tipper, thanks for sharing this recipe.

  • Reply
    Mike McLain
    August 30, 2012 at 5:10 pm

    Definitely 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.

  • Reply
    Karen Pierce Gonzalez
    August 30, 2012 at 4:31 pm

    Tippy, 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.

  • Reply
    barb johnson
    August 30, 2012 at 4:26 pm

    I have made this not knowing others had…we love feta on or in just about everything.

  • Reply
    Ed Ammons
    August 30, 2012 at 2:27 pm

    To 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.

  • Reply
    janet pressley
    August 30, 2012 at 2:22 pm

    Sounds like something I would love!

  • Reply
    Dale Anderson
    August 30, 2012 at 1:10 pm

    With that kind of tomato crop it is time for tomato gravy and biscuits. The recipe here would be good on biscuits too!

  • Reply
    Jen Y
    August 30, 2012 at 1:00 pm

    I’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.

  • Reply
    August 30, 2012 at 12:53 pm


  • Reply
    August 30, 2012 at 12:47 pm


  • Reply
    August 30, 2012 at 12:39 pm

    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

  • Reply
    John Reese
    August 30, 2012 at 11:51 am

    If it has eggs and cheese you can’t go wrong.

  • Reply
    Joann Oleary
    August 30, 2012 at 11:43 am

    Yumm, I know what we will be having for dinner tonight. I never get tired of tomatoes!

  • Reply
    Mrs. K
    August 30, 2012 at 11:36 am

    Those eggs sound yummy – includes my favorite things to eat with them, cheese and tomatoes! Love to have that book. Thank you!

  • Reply
    August 30, 2012 at 11:32 am

    Folk tales and food, can’t get much better than that!
    Many thanks for letting us know about the book—and sharing the recipe.

  • Reply
    Benny Watt Terry
    August 30, 2012 at 11:05 am

    We 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!

  • Reply
    Kimberly Burnette
    August 30, 2012 at 11:03 am

    Oh 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?

  • Reply
    August 30, 2012 at 10:57 am

    It sounds delicious! Tomatoes are one of my main summer food groups!!

  • Reply
    dolores barton
    August 30, 2012 at 10:47 am

    Mmmmm! 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.

  • Reply
    August 30, 2012 at 10:45 am

    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.

  • Reply
    Ed Ammons
    August 30, 2012 at 10:43 am

    How do you peel your tomatoes?

  • Reply
    August 30, 2012 at 10:07 am

    Yum! Tomatoes and cheese, two of my favorite foods. Gonna give this one a try, thanks Tipper!

  • Reply
    August 30, 2012 at 9:35 am

    I Love This Website. All The Stories Of Your Life Are Wonderful !!!

  • Reply
    Bill Burnett
    August 30, 2012 at 9:29 am

    This 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.

  • Reply
    kay dallas
    August 30, 2012 at 9:20 am

    i’ve always added tomatoes to my omelets but never open face. can’t wait to try. thanks for sharing yum!

  • Reply
    August 30, 2012 at 9:15 am

    That sounds delicious & kind of like my tomato pie w/out the crust & basil. But I’ll be picking up some feta tomorrow!

  • Reply
    August 30, 2012 at 9:10 am

    I 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.

  • Reply
    Sue Crane
    August 30, 2012 at 9:09 am

    Yum! My mom used to slice fresh tomatoes and serve them with breakfast. Gotta try this recipe soon. It’s a generic Huevos Rancheros!

  • Reply
    August 30, 2012 at 9:09 am

    When 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.

  • Reply
    Ron Perry
    August 30, 2012 at 9:07 am

    This 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.

  • Reply
    Barbara Gantt
    August 30, 2012 at 8:56 am

    The Husband would eat tomatoes everyday . The recipe sounds really good. I would love to read the book. Barbara Gantt

  • Reply
    Uncle Al
    August 30, 2012 at 8:51 am

    Cheese 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.

  • Reply
    August 30, 2012 at 8:41 am

    It looks good but not sure I could get Casper to eat tomatoes or the feta cheese. I would love it !!!

  • Reply
    Judy Mincey
    August 30, 2012 at 8:28 am

    That sounds yummy, you could add fresh basil, cilantro, etc. Good protein, not much fat.Count me in for drawing.

  • Reply
    Miss Cindy
    August 30, 2012 at 8:24 am

    Hey 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.

  • Reply
    August 30, 2012 at 8:21 am

    That recipe looks yummy! I orderd a grilled cheese sandwich the other day, it was provolo cheese, bacon and tomatoes. Gosh was it good!

  • Reply
    Sheila Bergeron
    August 30, 2012 at 8:18 am

    Tomatoes and eggs have always been good as a meal – and I sure would like that book.

  • Reply
    August 30, 2012 at 8:12 am

    This looks and sounds great! I am going to have to try this. Thanks for sharing with us Tipper.

  • Reply
    Ethelene Dyer Jones
    August 30, 2012 at 7:58 am

    As 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!)

  • Reply
    August 30, 2012 at 7:45 am

    Sounds good. I sometimes make an egg,cheese and tomato sandwich,so this should be good over toast.

  • Reply
    D. Clara Truce
    August 30, 2012 at 7:44 am

    Does 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.

  • Reply
    Mary H Brock
    August 30, 2012 at 7:31 am

    Oh this looks like breakfast to me.Tomatoes are my favorite fruit anyway.
    Maybe I’ll win the stories and recipes.

  • Reply
    August 30, 2012 at 7:25 am

    That recipe sounds delicious! Please count me in for the giveaway!

  • Reply
    Bill Dotson
    August 30, 2012 at 7:22 am

    I 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.

  • Reply
    Celia Miles
    August 30, 2012 at 7:19 am

    Love eggs, love tomatoes, love cheese–gotta make it!…and now I wonder if I could do something similar with zucchini.

  • Reply
    Sheryl Ormond Paul
    August 30, 2012 at 5:38 am

    Dinner tonight! This looks fantastic!

  • Reply
    B. ruth
    August 30, 2012 at 5:08 am

    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

  • Reply
    Leo at Cottage at the Crossroads
    August 30, 2012 at 4:50 am

    That recipe looks great. We are going to give it a try. Thanks for sharing and please give me a shot at the book. Thanks

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