Ovos com Tomate ( Scrambled Eggs with Tomato )
Well summer has finally made its way to the islands! We have had some bright sunny, hot days, only a handful so far, but I am not complaining. As soon as we get a glimpse of the sun, the kids and I run outside to the patio and the pool, to soak up the warm rays. Sadly because we have had more rain than sun, things in the garden are not going according to plan. There won't be a whole lot of tomatoes this year. They are still very tiny, and more green than red, but perhaps with some luck we will enjoy some ripe juicy ones as the weeks go by. Fresh tomatoes are perfect for this egg dish, and in turn this egg dish is perfect for the lazy hot days. I have some fond food memories attached to it, I just always remember it as one of my dad's favorite meals, and it also reminds me of summers spent at my Tia Laura's house. It's a perfect little meal, served hot or cold, as an appetizer, lunch or dinner. Mr. G likes these eggs served with thick slices of rustic bread, the kids and I enjoy sandwiches made with white loaf bread. It is super easy to make, with basic ingredients that you have on hand, and to me it just tastes like summer!
3-4 medium tomatoes, diced or 14.5-ounce /400 gr. can diced tomatoes
1 small onion, diced
1/4 cup olive oil
Salt
black pepper
2 cloves garlic, grated or minced
1 tsp. sugar (use only if needed)
4 -5 eggs
If starting with fresh tomatoes and you want to peel them, cut a shallow “X” on the bottom of the tomato. Drop the tomatoes in boiling water for about 45 seconds. Remove the tomatoes and drop them in ice cold water. Drain and slip off the peels. Dice the tomatoes.
Sauté the onions, lightly seasoned with salt and ground black pepper, in olive oil until they soften and start to turn golden. Stir in the diced tomatoes, bring to a boil, turn down the heat to medium, and cook for 15 minutes or until most of the liquid in the tomatoes has evaporated, stirring regularly to prevent burning and to break up the tomatoes. Stir in the garlic and cook for 5 minutes. Taste; if the tomatoes are too acidic, add 1 teaspoon sugar. (I always add sugar)
Next whisk together the eggs, and stir into the cooked tomatoes, continue to stir and cook over medium-low heat, until the eggs are cooked and scrambled.
*** It may sound strange, but a little sugar helps bring the flavors together, it balances out the acidity and enhances the natural sweetness of the tomatoes.
*** there will always be some liquid in the dish, that can't be helped, I just use some paper towel to soak it up.
***it isn't written in stone anywhere that you must peel, the tomatoes, and that they must be fresh. Leave the peels on if you wish, and canned tomatoes are just fine.
*** you can add other herbs if you like, or some heat.
*** Mr. G says his mom adds olives, on that note you could add peppers too !
*** rumor has it the Greeks make this their dish, by adding feta cheeese ! Sounds good to me !
3-4 medium tomatoes, diced or 14.5-ounce /400 gr. can diced tomatoes
1 small onion, diced
1/4 cup olive oil
Salt
black pepper
2 cloves garlic, grated or minced
1 tsp. sugar (use only if needed)
4 -5 eggs
If starting with fresh tomatoes and you want to peel them, cut a shallow “X” on the bottom of the tomato. Drop the tomatoes in boiling water for about 45 seconds. Remove the tomatoes and drop them in ice cold water. Drain and slip off the peels. Dice the tomatoes.
Sauté the onions, lightly seasoned with salt and ground black pepper, in olive oil until they soften and start to turn golden. Stir in the diced tomatoes, bring to a boil, turn down the heat to medium, and cook for 15 minutes or until most of the liquid in the tomatoes has evaporated, stirring regularly to prevent burning and to break up the tomatoes. Stir in the garlic and cook for 5 minutes. Taste; if the tomatoes are too acidic, add 1 teaspoon sugar. (I always add sugar)
Next whisk together the eggs, and stir into the cooked tomatoes, continue to stir and cook over medium-low heat, until the eggs are cooked and scrambled.
*** It may sound strange, but a little sugar helps bring the flavors together, it balances out the acidity and enhances the natural sweetness of the tomatoes.
*** there will always be some liquid in the dish, that can't be helped, I just use some paper towel to soak it up.
***it isn't written in stone anywhere that you must peel, the tomatoes, and that they must be fresh. Leave the peels on if you wish, and canned tomatoes are just fine.
*** you can add other herbs if you like, or some heat.
*** Mr. G says his mom adds olives, on that note you could add peppers too !
*** rumor has it the Greeks make this their dish, by adding feta cheeese ! Sounds good to me !
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