Description
A flavorful and hearty vegetarian dish featuring eggs cooked with tomatoes and spices, perfect for any meal.
Ingredients
Scale
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, cored, seeded and chopped
- Kosher salt, to taste
- 2 vine-ripe tomatoes, chopped
- 3 tablespoons (45 g) tomato paste
- Black pepper, to taste
- 1/21/2 teaspoon dried oregano
- 11/2 teaspoon Aleppo pepper, more for later
- 4 large eggs, beaten
- Crushed red pepper flakes, optional if you like spicy
- 1 French baguette for serving, thickly sliced (optional)
Instructions
- Cook Tomatoes First: Start by heating the skillet over medium heat and adding the olive oil. Let it warm up until it is nice and shimmery, then toss in your diced tomatoes. They should sizzle and start releasing their juices. Stir occasionally and monitor closely; do not allow them to become watery. Cook a little longer to evaporate any excess moisture.
- Add Spices & Simmer: Once the tomatoes look saucy, sprinkle in kosher salt, black pepper, and dried oregano. The aroma will be mouthwatering as the spices bloom. Let it all simmer for a few minutes to enhance the flavors. Be cautious not to let the mixture stick to the bottom or you might end up with a burnt taste.
- Whisk Eggs Gently: While the tomatoes simmer, grab your eggs and whisk them together in a bowl until light and frothy. This aeration will help create a creamy texture when cooked. Be careful not to over-whisk; you want a pleasant blend, not a foam.
- Combine & Cook Eggs: Pour the beaten eggs into the skillet with the tomato mixture. Stir gently and maintain the heat on medium-low, allowing the eggs to set without becoming rubbery. Look for a soft, custardy texture. Keep stirring until the eggs are just cooked. If left unattended, they can turn dry quickly.
- Serve Hot & Enjoy: Once the eggs are silky and well mixed with the tomatoes, it is time to serve. Grab some thick slices of gluten-free bread for dipping. This dish is best enjoyed warm directly from the skillet, so do not wait too long before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- If the eggs turn dry, keep the heat on medium-low and stir gently until just cooked through.
- When the tomato mixture seems too watery, simply let it cook a little longer to evaporate excess moisture.
- If the flavor is lacking, consider adding more kosher salt, black pepper, and herbs to boost the taste.
- Choose ripe tomatoes that are firm yet slightly soft to the touch for the best flavor.
- If dipping becomes challenging, serving with thick slices of gluten-free bread can enhance the experience.
- Reheat in a skillet over medium-low heat until warmed through, about 5 to 7 minutes.
- Pair with thick slices of rustic gluten-free bread and serve alongside a fresh salad for balance. Add olives and feta on the side for a Mediterranean touch.
- Add spinach or kale for extra veggies, incorporate crumbled feta cheese for a salty kick, or swap tomatoes for roasted red peppers for a different flavor profile.
- Use quality produce for the best flavor. If desired, use canned tomatoes as a substitute for fresh vine-ripe tomatoes for convenience. Consider using regular olive oil for a milder flavor if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 164.7
- Sugar: 5.2g
- Sodium: 461.4mg
- Fat: 11.5g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9.3g
- Fiber: 2.5g
- Protein: 7.2g
- Cholesterol: 163.7mg