On weekdays, I make breakfast for the kiddies around 7:30 a.m. and I'll stick with my coffee and some water until about 10:00 a.m. when I'll usually snack on some bread and cheese. Or, if I'm swamped with housework, errands, writing or blogging I won't eat anything until I make a quick salad at around 11:00 a.m.
On weekends though, as we're all home and there's no morning rush, I like to make more elaborate breakfasts for the family. Pancakes, crepes, French toast, omelets ... they're all crowd pleasers. One of my favorites though is fried eggs with tomatoes. It's a common dish in Greece (and we'll eat it any time of day, not just in the a.m.) and one that varies a bit cook to cook. Some like their eggs scrambled, some fried, some like to grate their tomato and some like to just chop it instead.
Personally, I'm a fan of the version I've posted below: coarsely chopped tomatoes, a little roasted red pepper and a runny egg yolk oozing over top ... serve with a slice of fresh bread and a slab of Feta and you're good to go.
3 tablespoons olive oil
2 small tomatoes, roughly chopped
1 roasted red pepper
2 tablespoons parsley, chopped
Salt and freshly ground pepper, to taste
Eggs (I use three to four eggs with this amount of ingredients)
Heat olive oil in a medium-large skillet and stir in the tomatoes and red pepper. Season well with salt and freshly ground pepper. Cook the mixture, until most of the liquid has evaporated (about 10 minutes).
Carefully break your eggs over the tomato-pepper mixture. Season the egg yolks with a little salt and pepper then spoon some of the remaining liquid in the skillet over your eggs to more evenly cook them (should take about 5 minutes). Sprinkle with chopped parsley and serve with bread and Feta.