Let’s get something straight: my name would be last on the list of those who enjoy hot weather. The same goes for summer activities. I’m not a swimmer and I don’t enjoy slowly cooking in the sun to get a slightly different skin tone. With that being said, summer easily qualifies as my favorite season simply because of all the food that becomes available.
I believe I have briefly touched on this subject before, so forgive me for repeating myself. Despite the fact that in the 21st century many fruits and vegetables are available all-year-round, everything has its time and season when it tastes its best. It just so happens that for many of my favorite foods, that season is summer. It’s actually pretty hilarious if you think about it: we dream of colonizing Mars and plan commercial space travel… Yet, we can’t make strawberries taste good in winter.
Lol. Humans. I am not saying that I believe in aliens, but if they did exist, I bet we’d be their favorite thing to watch when they come home from work. I can imagine the conversations:
- Honey, grab some space popcorn, let’s see what those monkeys are up to today!
- Whoa, a pandemic? This season is getting better and better!
Wow, the aliens in my imagination are jerks. I didn’t mean to generalize, though – I’m sure some of them are very sweet and friendly… But, oh my God, how did I even get to this topic?
Summer. Seasons. Fruit and vegetables. Yes, back to the subject! As I was saying: summer is my favorite season because pretty much all food tastes amazing. Seriously, if you know how to pick your tomatoes right, they could be a meal all on their own.
Now, imagine what you can do with a ripe and juicy tomato if you add a couple more ingredients to it… The possibilities are, quite literally, endless. But today we’ll be focusing on a very specific dish that requires a specific recipe and a handful of specific ingredients. Also, apparently, ‘specific’ is my favorite word, if you hadn’t noticed.
Some may know this dish as a staple of Chinese home cooking and a popular topping for white rice… Some call it ‘Colombian breakfast’… I call it ‘stir-fried eggs with tomatoes’, as I’m clearly not cool enough to come up with a posh name. Oh, well, I’ll let the flavor of the dish do the talking.
A couple of things before we begin. First of all, I’d advise using fresh tomatoes, preferably the ones you’ve picked up from a farmers market. Of course, store-bought ones will work, but they just don’t have that same flavor. You will understand exactly what I’m saying when your tomatoes let out the most heavenly of scents after a couple of minutes of cooking. If you, like me, aren’t a big fan of tomato skins – don’t fret. They will quickly separate from the flesh while cooking – just pick them out with a fork before pouring eggs in. Second: beating eggs are is completely optional – you can just crack them into the pan and scramble with the spatula. The texture is just better (in my opinion) if you’ve beaten them before cooking.
The dish is ready as soon as the eggs reach your desired level of doneness. I personally like to remove mine from the heat before too much of the tomato juice evaporates. But you can allow them to cook until most of the juice is gone if you prefer the ‘drier’ version of this dish. It’s super quick and easy to make in large batches, enough for the whole family, making it the perfect summer weekend breakfast. Serve it with some Keto toast, bacon or sausage on the side and you’ve got yourself a real winner!
Stir-Fried Eggs with Tomato
- 2 eggs large
- 1 tomato large, ripe
- 1 tbsp butter
- salt, pepper to taste
- bacon crumbs, ham, sausage, sour cream, etc optional toppings
- Wash the tomato and remove the core. Either cut it in wedges or roughly dice, then set aside for the time being.
- Crack two eggs into a bowl and beat them with a fork.
- Place a non-stick pan over medium heat and melt 1 tablespoon of butter.
- Transfer tomatoes to the pan and sprinkle with a bit of salt. Stir-fry them for a couple of minutes – they will let out a lot of juice and become very fragrant. At this stage, tomato skins begin to separate from the flesh and are easy to pick out with the fork.
- Time to add the eggs! Pour beaten eggs into the middle of the pan and allow them to sit for a couple of second. Then pick up your trustworthy spatula and get to work! Keep stirring the eggs until they are cooked for your desired doneness.
- Season with more salt and pepper, give your scramble one last stir and remove from the heat, transferring to a plate or a bowl immediately.
- Top with some green onions and some freshly grated cheese, then serve with bacon strips or crumbs, breakfast sausage or even with just a dollop of sour cream on the side.