Nonno's Breakfast Special: Fried Tomatoes with Eggs
This dish brings back fond memories of my father making breakfast for us on weekends. This dish was especially made during summer months when we had access to fresh garden tomatoes. A favorite any time of day!
Servings 4 servings
- 1 small onion diced
- 2 tablespoons olive oil
- 6 cups cherry tomatoes halved
- chili peppers optional
- 6 large eggs
- salt to taste
- plenty of fresh crusty bread
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 3-4 minutes.
Add the halved cherry tomatoes and peppers (if using) and cook for about 10 minutes, stirring occasionally. Add salt, to taste.
Press the backs of the tomatoes with a wooden spoon to release their juices. The tomatoes will break down, releasing their juices, and the sauce will be thickened.
Crack each egg onto the tomato mixture and stir with a wooden spoon until the eggs are completely cooked. Serve immediately with bread.
- If you don't have cherry tomatoes, you can also use whole tomatoes instead
- My father always scrambled his eggs but another option would be to leave the eggs whole, cover and cook for a few minutes until desired level of doneness.
- Serve with lots of crusty, country style bread such as Semolina Bread with Sesame Seeds!
Calories: 207kcal | Carbohydrates: 12g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 120mg | Potassium: 618mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1449IU | Vitamin C: 53mg | Calcium: 68mg | Iron: 3mg