Lately I’ve been gravitating to meals that use up what’s coming out of the garden (tomatoes, peppers, beans, zucchini) and the chicken coop, so this recipe from the San Francisco Chronicle seemed like a no-brainer for me. What totally surprised me was how incredibly good it turned out to be. I mean, like really, really good.
It’s definitely out of the “how can something so simple be this good” file. I never cease to be amazed by how a few simple ingredients, when combined in just a certain way, can create such an incredibly wonderful flavor experience. And such is the case with this one…chopped tomatoes, peppers, smoked paprika, coriander, sun-dried tomatoes are simmered briefly along with a few other lovely ingredients. Top that with a fried egg or two and grab some great bread for mopping up those scrumptious tomatoes, and boy howdy, are you gonna be happy you did.
Even though I plated this up for the top photo up there, I highly recommend that you just set the pan in front of you and grab some bread and a fork. That’s what we did and it was a totally delicious mess. Here's the recipe...
Triple Tomato Eggs
From the San Francisco Chronicle
To make this so much easier, I just put the tomatoes, shallots, sun-dried tomatoes and bell peppers in the food processor and pulsed a few times until things were nicely chopped. Then just toss that in the pan with the olive oil and add the seasonings. SO much easier. Also, 12 minutes was way too long to cook the eggs. Mine were ready in 5, so keep an eye on them
Makes 2 servings
This tomato "sauce" is so good that I would even double the amount here for 4 eggs. Be sure to serve this with some really good bread for scooping up that sauce.
- 1 tablespoon butter
- 1 tablespoon fruity olive oil
- 1/4 cup minced shallots
- 1/4 cup minced bell peppers (any color OK; a mix is good)
- 1 tablespoon finely minced sun-dried tomatoes
- 1 cup diced fresh or canned tomatoes
- 1 teaspoon finely ground coriander seeds
- 1/2 teaspoon smoked paprika
- 1 heaping teaspoon tomato paste
- 4 large eggs
- Sea salt, freshly ground black peppercorns
- 1/4 tsp crushed red pepper (optional)
Instructions: Preheat the oven to 375°.
Heat the butter and oil in a large, oven-safe skillet (well-seasoned cast iron is ideal) over medium heat. Add the shallots, bell peppers, coriander, smoked paprika and dried tomato, and cook, stirring, about 5 minutes, until soft.
Add the tomatoes and tomato paste, stir well, and cook another few minutes, until the tomatoes have reduced a bit.
Spread out the mixture evenly along the bottom of the pan, carefully crack in the eggs, and place in the oven. Bake about 12 minutes, or until the yolks are barely set. They should be a tad runny - you can judge that by jiggling the pan. Dust with salt and pepper, divide into 2 portions (2 eggs each), and serve on warmed plates.