Eggs Glorious Eggs
Where would we be without eggs? They are the foundation of baking and cooking. Without eggs, there would no soufflés, no cakes and cookies, nor even simple eggs on toast.
I was fortunate to grow up on a farm in Saskatchewan, where we raised our own laying hens, so I tasted eggs that were bursting with flavor. When you cracked the egg into a frying pan the appearance of the yolks was bright yellow, and surrounded by gelatinous whites.
Supermarket eggs are labeled and packaged claiming all manner of healthy properties and freshness, but nothing will compare to those eggs I hand picked in my youth.
So, how do you bring some flavor to those bland supermarket eggs? You make delicious Italian tomatoes and eggs! Just close your eyes with every bite and imagine that you are sitting at a quaint trattoria in Tuscany soaking up the sun.
Italian Tomatoes and Eggs
Servings: 4 Prep time: 5 minutes Cook time: 15 minutes
4 ounces diced pancetta
14 ounces finely chopped Italian tomatoes (canned –Polpa brand)
14 ounces whole cherry tomatoes (canned- Scarpones)
¼ cup finely chopped fresh basil
2 tsp. dried Italian seasoning
4 extra large eggs
Salt and pepper to taste
Cook the pancetta over medium high heat in a large skillet until crisp. Remove the pancetta to a paper towel covered plate and drain off all fat.
Add the chopped tomatoes and the cherry tomatoes to the same skillet and simmer over medium heat for about 5 minutes until softened.
Add the chopped basil and the Italian seasoning to the tomato mixture. Then make four indentations in the tomato mixture about the size of a large spoon, add each egg to the indentation spaces. Cook over medium high heat just until the egg whites cook then cover with lid. Cook for another 2 to 3 minutes until the egg yolks are set and cooked to a slightly running stage.
Season with salt and pepper to taste.
Serve with Baguette