EGG TOMATO RECIPE RECIPES

Steps:

• Fill a small Dutch oven or large saucepan with water, season with salt, and bring to a boil.
• While water is coming to a bowl, prep your vegetables. Peel 1 small yellow or red onion, halve, and thinly slice into half-moons. Smash and peel 2 garlic cloves, then finely chop. Scrape skin from one 1" piece ginger with a spoon. Thinly slice ginger; stack slices two at a time and cut into matchsticks. Line up matchsticks and cut crosswise into tiny squares. Finely chop 1 scallion; set aside for serving.
• Add 12 oz. instant ramen or other wheat noodles to the pot of boiling water and cook according to package directions until just tender. Drain in a colander and rinse under cold running water; set aside. Dry pot and reserve.
• Heat 2 Tbsp. grapeseed or vegetable oil in reserved pot over medium-high. Add onion and cook, stirring constantly, until soft and golden, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds
• Add one 28-oz. can diced tomatoes and 4 cups low-sodium vegetable broth or water to pot. Reduce heat to medium, cover pot with a lid, and cook broth until flavors have come together, 10–15 minutes.
• Meanwhile, whisk 4 large eggs, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and a pinch of freshly ground white pepper in a large measuring glass or a small bowl with a lip.
• Uncover broth and stir in 3 Tbsp. light or dark brown or granulated sugar and add ½ tsp. Diamond Crystal or ¼ Morton kosher salt. Taste and add more sugar and/or salt if needed. The broth should be slightly sweet and a little tart.
• Increase heat to medium-high and bring broth to a boil. Very slowly trickle beaten eggs into soup (no need to stir). Cook eggs until set, 30–60 seconds from when you start pouring. Remove soup from heat. The egg doesn’t need to be totally cooked through—it will continue to cook in the residual heat of the broth.
• Rinse noodles under running water again to loosen them up. Divide among 4 bowls and ladle soup over. Drizzle with toasted sesame oil or chili oil and Maggi seasoning sauce or soy sauce and top with reserved scallions.

Steps:

• 1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
  2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
  3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
  4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
  5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
  6. Slice the fresh tomatoes and lay them over the top of the mixture.
  7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
  8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
  9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
  10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!