Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.
By using scallions, cherry tomatoes and mini peppers, all of which do not require long cooking time, you can prepare the dish in less than 20 minutes from start to finish, without compromising on flavor and freshness.
The dish is perfect for breakfast or brunch, but obviously can also be served as a light lunch or even dinner. Serve with fresh bread, to help enjoy the runny yolk to the fullest.
A few notes:
* The fresher the eggs, the better the dish will taste. Same goes for the cherry tomatoes and mini-peppers.
* Mexican scallions are bigger than the regular scallions and have a more pronounced onion flavor. If you can’t find them, use 3 regular scallions instead.
Prep time: 10 minutes
Cooking time: 10 minutes
1 large Mexican scallion
2 Tbs olive oil
1 cup roughly chopped colorful mini peppers
½ tsp salt
¼ tsp freshly ground black pepper
1 cup colorful cherry tomatoes, halved
2 XL fresh eggs, preferably free-range, at room temperature
Additional salt and pepper, to taste
1. Cut the scallion in half, lengthwise, and chop roughly. Pour the oil into a large frying pan. Add the chopped scallion, peppers, salt and pepper. Mix and fry on medium-high heat for 1-2 minutes, until the scallion and peppers soften.
2. Add the halved cherry tomatoes, season them with salt and pepper, and cook for 2 minutes, until they soften but still keep their shape.
3. With a spatula, create two wells in the mixture. Break the eggs and gently place one in each well. Season with extra salt and pepper and cover the pan. Cook on medium-low heat for about 5 minutes, until the egg white is cooked and the yolk is still runny. Serve with fresh bread.