Monday, September 5, 2011

Provençal tomatoes with fried egg

This summer I have been using tomatoes enthusiastically. I have already devoted them an entire week and they have been an indispensable companion in my cooking. By now, my kitchen has already seen cherry tomatoes, beefsteak tomatoes and rounded tomatoes, beautiful, of which I don't know the name, but when looked at they make me think of big and juicy apples with a sweet aroma. It is one of my favorite types of tomato.

This is one of the recipes I made to honor the tomatoes that have been coming to my kitchen. I have cooked it twice recently. One of the occasions was for a lunch with my longtime friend Paula.

4 to 6 medium ripe tomatoes
4 to 6 fried eggs
2 cloves garlic, crushed or chopped
chopped parsley
10 pitted black olives chopped
2 tablespoons breadcrumbs
olive oil

1. Cut the tomatoes in halves. Place them with cut side up in an ovenproof dish. Sprinkle with salt and a little olive oil. Then put it in a 190ºC preheated oven for 40 minutes.

2. Mix the garlic, parsley, olives and bread crumbs. Season with pepper.

3. Sprinkle the tomatoes with the previous mixture. Then sprinkle again with two tablespoons of olive oil. Put it all in the oven for another 15 to 20 minutes.

4. Place a fried egg on top of each roasted tomato. Don't forget to grind black pepper and/or dried oregano on top of the eggs immediately before serving.

The roasted tomatoes with the mixture of breadcrumbs and herbs turned out to be very good. The result is an interesting mix of flavors and textures. You can also add two tablespoons of grated cheese for those who prefer. The fried egg makes all the difference.

[ Originally published in Portuguese as Tomate à Provençal com ovo estrelado ]

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