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Yesterday was a snow day at work. But it was my day off, so it was a total rip off. So now I’m sitting here thinking about breakfast. How are the two connected? They aren’t. I guess I’m on a breakfast kick. It could be worse. I could be into cocaine.
I could live on breakfast food. From sweet to savoury, light to full-meal deal, it’s all good, sister. Also, it’s socially acceptable to eat breakfast foods in bed. Spaghetti in bed? Frowned upon. But pancakes? Somehow that syrupy mess meets societal norms and standards.
Tomatoes and eggs. A perfect match. Throw some cheese in there and little dill? Yowza.
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Baked Tomato and Egg Goodness – inspired by many – download some egg goodness
- olive oil
- 1 -2 cloves garlic, minced
- one small onion, diced
- half of a small red pepper, diced (optional)
- pinch red pepper flakes (optional)
- 2-3 tomatoes, diced (2 largish tomatoes or three small)
- 1/4 teaspoon oregano or italian seasoning
- salt and pepper, to taste
- 1/4 – 1/2 cup feta or goat cheese, chopped or crumbled
- 1 teaspoon squeeze tube dill or a small handful of fresh
- 2-3 eggs
Heat some olive oil (about 1 tablespoon) in a skillet over medium heat. Throw in the onion, garlic, red pepper and red pepper flakes. Saute until slightly softened, about 3 minutes. Add in the tomatoes, oregano or italian seasoning and a dash of salt and pepper. Cook for about 3-4 minutes. Reduce heat to low and mix in your cheese and dill. Remove from heat. Transfer tomato mixture to an oven-safe dish. Crack eggs on top of mixture (use a spoon to create a depression/well in the mixture for each egg). Bake at 425° until egg whites have set, about 15 minutes (check at 10 minutes).