Almost time for brunch
It’s almost the weekend. I look forward to those two days with so much anticipation. It’s a great time to relax and for me, to cook! As the week draws to a close, I am often planning what I am going to cook and compiling grocery lists. But one of the best parts of the weekend is breakfast. Or more specifically, brunch! We usually manage to get a little more sleep on the weekends and once everyone is up, head to the kitchen for coffee. That gives me a little lead time to start on something tasty to eat.
Last weekend, I cooked some eggs and tomato sauce. Call it what you will, this dish seems to find roots in a few different culinary traditions. Probably because it is so delicious! The tomato and egg combination holds up to a multitude of variations, so I’m sure to have something to throw together.
Here are some ideas to get you started:
- Baking dish – I prefer to use a skillet that can stand the oven. It makes the dish a true one-dish wonder!
- Additions – sauté veggies such as onions, peppers, greens or mushrooms. Add in chickpeas, olives or sausage.
- Tomatoes – a basic tomato sauce will work. My favorite is a large jar of whole tomatoes from my garden, but a tin of diced or whole tomatoes will work equally well. Add them to your pan once your veggies and other additions are cooked. Let this mixture simmer a bit so it’s not too juicy.
- Spices – Add what you will, just tailor it to the flavors you are building. Add a little harissa for a kick, fresh basil or pimentón. But don’t stop there, anything goes with this dish.
- Eggs – add as many as you are going to eat. I try to create little hollows all around my tomato sauce before slipping in the eggs one at a time.
- Baking – finally, pop that pan in the oven. 350 is usually a good starting temperature. Since your pan and sauce are hot, all you have to do is get the eggs to your desired level of doneness. Check frequently, but I can usually count on about 15 minutes for minutes for mine.
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Happy weekend, everyone!
