Friday, May 29, 2009

Auga me Ntomata--Eggs with Tomatoes

I'm not typically a breakfast person. As much as I love food and cooking, there's something about eating (be it toast, cereal, croissant, eggs, pancakes, etc., etc.) early in the morning (say, before 10:00 a.m.) that makes my stomach turn. It's been a problem since I was a kid: my mom would obviously want me to eat something before school and follow that something with a tall glass of milk ... I get nauseous just thinking about it. Don't get me wrong--I love all types of breakfast foods and I especially like milk, but again, after about 10:00 a.m. Before then, it's just a simple cup of coffee with a splash of milk/half and half and I'm good to go.

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.



Auga me Ntomata--Eggs with Tomatoes

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.

14 comments:

Janet @Gourmet Traveller88 said...

this sounds great! would definitely try. I have never made roasted pepper though. Great you share how Greeks eat tomato and egg as I just made the chinese way last night for dinner and will post it shortly : )

Nora said...

Mmmm. That looks great. I got converted to scrambled eggs with tomato by my Latin American other half, but the addition of roasted pepper and feta is something that I'm going to have to try.

theonikm said...

The quintessential Greek Auga Me Ntomata! Always delicious. My Pelopponesian husband requests this meal often! It is so quick and healthy and ready in minutes!
Great for a hot summer day when you don't want to fire up that oven. I think we'll try this version tonight!

Peter G said...

Oh! this looks much easier! I tend to grate the tomatoes, cook them off and then add the eggs. I'm thrilled to have discovered this version Maria...thanks for sharing!

shambo said...

That looks so good! My family always made it with scrambled eggs, but I think fried eggs might be even better. I love your addition of roasted red pepper.

Teresa Cordero Cordell said...

I agree, before 10 am, it's pretty much just a big mug of coffee. After that though, a tasty fried egg topped with tomato slices sandwich makes a fantastic breakfast. Good job.

Ivy said...

This is a lovely version Maria which I am not aware of. Like Peter in Peloponnese we grate the tomatoes, cook them off and then add the eggs. It's called kagianas. There is no way to have this for breakfast but we love it as a side dish.

Hopie said...

This looks like a wonderful weekend breakfast! I'm with you, can't eat a lot too early, but on the weekends I like to make brunch!

5 Star Foodie said...

Yummy - eggs with tomatoes sound like a wonderful breakfast!

Betty's Cuisine said...

Great presentation! I make the same recipe but I beat the eggs slighly before add them in the pan. I'm sure it's delicious either ways!!

Peter M said...

Ahh, you like'em chunky...comin' up!

I'm a box-grated kinda guy but as long as the ntomata is really ripe...I can't and will not refuse this omelet.

As you said, this also is a oft'eaten Greek dinner.

Giff said...

I'm the same way - never eat much bfast during week, and enjoy making a big bfast on weekend. Love this combination :)

gastroanthropologist said...

I can't get much down before 10AM either...with all that eat a good breakfast talk, it will make your brain function better and maintain your weight, I've tried to get something in my stomach soon after I wake up, but it just makes me feel ill.

My husband and I LOVE breakfast foods though - we have a breakfast for dinner occasionally to get our pancakes and eggs!

I often add tomato to my egg, but I don't think I've used feta, usually just a cheddar. But, now that I live in Europe its quite easy to get real, greek feta at my local grocers so I'll try feta with my tomato eggs soon.

♥Rosie♥ said...

I am just the same and find it difficult to eat breakfast in the week too. I love the look and sound of this dish I must print this recipe off to try!! Thanks for sharing :0)