This is such a simple recipe and yet makes a very satisfying meal for 4 servings:
4 thick slices ( 1/2 - 1 inch thick) of whole wheat bread..toasted or allowed to dry for one day at room temp
1 pound tomatoes cut in halves (out of season ones and grape ones, left whole are fine)
4 tbsp good olive oil
1/2 cup thinly sliced or chopped onion
sea salt & ground black pepper
fresh rosemary and basil leaves preferred or dried
4 large eggs beaten
2 tbsp butter
1/4 tsp grated nutmeg
4 tbsp cream or milk
1 cup grated cheese (optional)
In a heavy bottomed skillet, heat the olive oil.
Add the onions and saute for 5 mins until opaque, sprinkle with sea salt (this makes them release any moisture).
Add the tomatoes ( add small grape ones whole) and reduce the heat to low simmer and slowly cook for 45 mins.
Gently stir every 15 mins to prevent sticking.
The tomatoes have to break down but remain attached to their skins, & not reduce to a weak sauce.
Add the fresh herbs of choice in last 10 mins.
meanwhile:
Place the bread slices on 4 plates or in the bottom of 4 warmed bowls.
In another skillet heat the butter until just melted and add the beaten eggs and any cream (or milk), gradually stirring to form a light scrambled egg.
Remove from heat, sprinkle with grated nutmeg
Pour the hot tomato mix over the slices of bread and top with the light scrambled eggs.
Top with grated cheese or more fresh herbs, and serve at once.
This makes a fantastic supper/light lunch and is perfect to use tomatoes out of season, as the slow cooking brings out more sweetness.
In summer using fresh ripe tomatoes, remove the centers and roast with olive oil and sea salt and pepper
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| with summer ripe fruit, remove centers with a melon baller and pour in olive oil and balsamic and roast |
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| Good crusty whole wheat bread makes this dish delicious |
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