Fried Tomatoes and Eggs

— by Yvette Manessis Corporon

Love for food and cooking is in my Greek woman DNA.

There is nothing better than picking earthy ripe tomatoes from the vine and cooking them over an open fire with freshly hatched eggs from the hen house. But since not all of us live on a Greek island, tomatoes and eggs from the grocery store will be just as delicious.

Please note one thing: No real Greek cook ever measures. Ask a Greek for a recipe, and the closest thing to measurements you will get is “a little of this, a splash of that, and some of this too, for taste.”

Recipe after the jump.

  • 4 medium-sized tomatoes
  • 4 eggs
  • a few splashes of extra virgin olive oil
  • a few leaves of fresh basil or a sprig of fresh thyme, torn into small pieces
  • salt to taste
  1. Dice the tomatoes and drain the extra liquid.
  2. Coat a medium-sized pan with olive oil and add the tomatoes. Cover and simmer on low heat, stirring a few times until they lose their firm texture and are now mushy and thick. It usually takes between 5 and 7 minutes.
  3. Take a spoon and clear four spaces in the pan, pushing the tomatoes aside, so you have places to put the eggs.
  4. Crack the eggs into the spaces you created, and cover the pan. Cook on low heat between 2 and 3 minutes, depending upon how firm you like your eggs cooked. (I like my yolks soft, but not runny.)
  5. Remove the cover, and when the eggs are just about done, add the basil leaves or thyme.
  6. Sprinkle with salt.
  7. Remove from the pan and serve. You can serve with some crusty, toasted bread for dipping.

The Perfect Greek Side Dish, Appetizer or Sauce

— by Yvette Manessis Corporon

I have a lot of “go-to” traditional dishes in my repertoire, but the one of the things I am asked to make again and again is also one of the easiest.

Tzatziki is the perfect side dish, appetizer or sauce. It is very easy to make and can be used in many different ways, including a dip for pita bread, or as a sauce for any meat or fish.

My recipe for tzatziki is below, and I still can’t bring myself to do precise measurements. It drives all of my measure-loving American friends crazy. But sorry, this is about as close as I can get.

Recipe after the jump.

  • 2 cups of plain Greek yogurt — you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite).
  • 1/2 of an English cucumber or 1 large regular cucumber (I prefer the English cucumber; it has a firmer texture than a regular cucumber.)
  • 1 or 2 cloves of fresh garlic
  • a few tablespoons of extra virgin olive oil
  • a few tablespoons of vinegar, I prefer white balsamic or red wine vinegar
  • salt
  1. Put the yogurt in a medium-sized bowl.
  2. Peel the cucumber.
  3. Grate the cucumber and place the pulp in a dish towel or in several paper towels. Squeeze out as much liquid as you can. Dump the dried pulp in the bowl and mix.
  4. Mince or grate 1 clove of fresh garlic and add to the bowl. You can add the second clove depending on how potent you like the flavor.
  5. Add 2 or 3 tablespoons of extra virgin olive oil
  6. Add 3 or 4 tablespoons of vinegar. I prefer more vinegar, as I like my tzatziki tangy.
  7. Add salt to taste
  8. Mix everything well. You can serve right away, but I like to refrigerate for at least an hour to bring out the flavors.

Yvette Manessis Corporon is an Emmy Award-winning writer, producer and author. She is currently a senior producer with the syndicated entertainment news show, EXTRA. She is the author of When the Cypress Whispers.