Azorean Cooking; From My Table to Yours by Lawton Maria

Author:Lawton, Maria [Lawton, Maria]
Language: eng
Format: epub
Publisher: Azorean Green Bean
Published: 2014-03-14T00:00:00+00:00

tomato sauce with onions and eggs

Ovos Com Molho de Tomate e Cebola

This recipe was one of my favorites especially during the summertime when we would have an abundance of tomatoes in our garden. My mom would always make this for our lunch and we all looked forward to it. It was always served with crusty bread or grilled corn bread. Sometimes she would add more onions than tomatoes and called it a cebolada and it would accompany a meat or a fish dish. Either way it was always amazing. I find myself making it for my lunch as well as my dinner. Even during the off season of garden tomatoes I know I can substitute with canned or boxed tomatoes, but you cannot beat the flavor of the fresh summer tomato.

Ingredients:

4 lbs of ripe tomatoes, peeled, seeded and chopped

5 large sweet onions, sliced and cut in half

4 cloves of garlic, thinly sliced

6 tablespoons of olive oil, or enough to cover the bottom of the pan

1-2 tablespoons of the chopped hot pepper sauce

Salt and pepper to taste

4-6 eggs

Directions:

Heat the oil in a large dutch oven pan over medium heat. Add the onions and cook until they turn a nice golden color, about 20 minutes. Add the garlic and mix well with the onions. Then add the chopped tomatoes with their juices, salt and pepper and the hot chopped pepper sauce. Lower the heat and simmer everything together for about 30 minutes. You’ll notice that the tomatoes will break down and the sauce will begin to thicken. At this point you can start to crack your eggs on top of the sauce. You can base how many eggs to break by the number of people you’re serving. I personally like 2 eggs just for me, so I make sure I know who wants what before I start cracking them open. Use the lid to cover the pan for about 5 minutes or until the egg is cooked to your liking. I like my eggs over medium so 5 minutes works well for me but if others like it a little runny, less time is needed.

To serve, I spoon out the sauce into a bowl and place the eggs on top. Alongside it I have some crusty fresh bread or grilled corn bread. My favorite is to scoop up the tomato and onion with the bread with a little egg on top… I can’t explain it, but it is so delicious and simple.

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