This dish almost doesn’t even require a recipe….you just throw in 5 ingredients in a skillet, cook it for 3-5 minutes, and everything just sort of turns out savory and delicious. Toast a little bread, and you have yourself a yummy brunch, lunch or light dinner.
I make it when I am sooooo tempted to take the girls to Steak n Shake when feeding time comes around, cause I am feeling a little drained and a little unmotivated, especially now that I’ve also taken on teaching two classes at a nearby community college and am preparing.
But then I remember all those Michael Pollan books I’ve read and all of those documentaries I’ve watched (Food Matters being the last one, which – by the way – it does!) about the insidious effects of processed foods (Ugh…why do I do that to myself!!!!!) and then I head into the kitchen and try to make something that’s not only speedy but that I know will be met with enthusiasm by my most spirited and mercilessly honest of eating clients….my girls.
But they love this one. Weeeeee!
making skillet eggs with tomatoes, parmigiano-reggiano & basil
Heat 1 1/2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 1 3/4 lbs. (800 gr.) or about 5-6 fresh tomatoes, chopped, along with any juices they’ve released since sitting in the bowl.
You should hear a happy sizzle when they hit the pan. Add a little Kosher salt and stir. Add 1/2 cup of water and allow to cook, uncovered, for 5 minutes, stirring occasionally.
I do add an extra step in there when it comes to the tomatoes. I just find pieces of tomato skin downright irritating in my plate and end up spending so much time identifying them among the other ingredients in an effort to ‘eradicate’ them – yes! eradicate! that’s how strongly I feel about it – that I end up not enjoying my meal. So instead, I remove the little suckers and avoid the whole thing.
To do so, add another 5 minutes or so to making this dish. If you ask me, it’s well-worth the investment of your time. All you need to do is bring a medium-sized pot of water to a boil and throw the tomatoes in, allowing them to cook for 1 minute. Immediately remove them. Once they’ve sufficiently cooled, remove their skins with your hands. Then slice them in half and remove the seeds and the little hard section that connected them to the vine. Now chop them up and place them in a bowl.
But back to the eggs…
Remove the tomatoes from the heat and break 6-8 eggs into the tomatoes. I usually make 8, but my hubby Erik is traveling on business and so 6 it is. Be sure to keep them in couples when you break them, as it then becomes easier to divvy out the portions. Add sea or Kosher salt and a good crack of black pepper to each egg and return to the heat.
Lower the flame to medium. Add 1 generous cup of freshly-grated Parmigiano-Reggiano, making sure to cover all of the eggs with it and then sprinkling the rest on the tomatoes.
Cover and cook for 3 to 5 minutes, depending on whether you want the yolk to be runny or solid.
Add a handful of basil leaves as soon as you remove the skillet off the heat. It will add the most inviting and freshest of aromas to the dish, and when you bite into the leaves, you will savor them at their best, uncooked selves. Serve immediately with good-quality toasted bread or with a crusty gourmet loaf of sourdough bread. You’ll really want it to sop up the delicious condiment around the eggs! Makes 3 – 4 servings.