In When The Cypress Whispers, one of Daphne and Yiayia’s favorite dishes is also one of the simplest. Like Daphne, I can remember sitting with my Yia-yia and enjoying the simple, exquisite perfection of tomatoes and eggs. 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 hey, since we all can’t live on a lovely Greek island, tomatoes and eggs from the grocery store will be just as delicious.
Ingredients
- 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
- Salt to taste
Instructions
- 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. Usually takes about 5 to 7 minutes.
- Take a spoon and clear 4 spaces in the pan, pushing the tomatoes aside so you now have places to put the eggs.
- Crack the eggs into the spaces you created with your spoon and cover. Cook on low heat for about 2 or 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 your basil leaves (they should be torn into small pieces) or sprinkle on some fresh thyme…both are delicious.
- Sprinkle with salt.
- Remove from the pan and serve