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Tomato & Herb Eggs in Olive Oil

Serves 4 Entree vegetarian

Tomato & Herb Eggs in Olive Oil

Tomato & Herb Eggs in Olive Oil finds its place in the rhythm of Mediterranean mornings, where the skillet becomes a canvas for vibrant flavors. This dish draws on the simplicity and abundance of the region, with olive oil ready to weave its golden thread through the garden's best. It's a meal that feels like home, crafted for those who cherish a leisurely breakfast that bridges sea and soil.

The eggs, gently poached in a bath of fruity olive oil, mingle with the sweet acidity of tomatoes and the bold aroma of garlic. Fresh basil and oregano whisper of the garden, while a touch of sea salt and black pepper brings everything into balance. This dish is a tapestry of textures, warm and inviting, inviting you to savor each bite at your own pace.

Ingredients

  • 4 tbspextra virgin olive oil
  • 3tomatoes
  • 4eggs
  • 2 clovesgarlic
  • handfulbasil and oregano
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing your ingredients. Dice the 3 tomatoes into small, even pieces to ensure they cook evenly. Mince the 2 cloves of garlic finely to release their flavor fully during cooking. Tear a handful of basil and oregano leaves into smaller pieces, which will help release their oils and aromas. Crack the 4 eggs into a bowl, being careful to keep the yolks intact, and season them with fine sea salt and black pepper to taste.
  2. In a large, non-stick skillet, pour in 4 tablespoons of extra virgin olive oil and set the heat to medium-low. Add the minced garlic to the pan and let it cook gently, stirring occasionally, until it becomes soft and releases a fragrant aroma, but be careful not to let it brown, as this will impart a bitter taste.
  3. Add the diced tomatoes to the skillet with the softened garlic. Stir them gently to coat them in the olive oil, and let them cook slowly. You'll know they're ready when the tomatoes have softened and started to break down, releasing their juices and forming a chunky sauce. This should smell sweet and slightly tangy.
  4. Create four small wells in the tomato mixture using the back of a spoon. Carefully pour each egg into a well, ensuring the yolks remain whole. Cover the skillet with a lid to trap the steam, which will help cook the eggs evenly. The eggs are done when the whites are set, and the yolks are still slightly runny, appearing glossy on top.
  5. Sprinkle the torn basil and oregano over the cooked eggs and tomatoes, allowing the residual heat to release their aromas. Taste the dish and adjust the seasoning with additional fine sea salt and black pepper if needed. Serve immediately, perhaps with a wedge of lemon on the side to enhance the fresh, vibrant flavors.