— 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
- Dice the tomatoes and drain the extra liquid.
- 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.
- Take a spoon and clear four spaces in the pan, pushing the tomatoes aside, so you have places to put the eggs.
- 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.)
- Remove the cover, and when the eggs are just about done, add the basil leaves or thyme.
- Sprinkle with salt.
- Remove from the pan and serve. You can serve with some crusty, toasted bread for dipping.