There is nothing more enjoyable than a delicious breakfast and a hot cup of coffee. Eggs are my favorite breakfast item, they are so versatile and present a blank canvas to be embelished. This is a very traditional Lebanese breakfast, popular during the summers. It’s fresh, juicy and full of bold flavors. It’s a great way to use up your excess ripe tomatoes. For the herbs, I used my favorites – mint and oregano but you can certainly mix it up the way you like it. It’s also popular to add green onions and some hot peppers to it. Today I kept simple and dressed it with some fresh local goat cheese.
Herb Eggs in Fresh Tomato Sauce with Goat Cheese
2 large eggs, fresh and organic
3 tomatoes, small, skinned
2 tbsp extra virgin olive oil
1 sprig fresh oregano leaves
1 sprig fresh mint leaves
2 tbsp goat cheese
1/2 tsp salt (adjust to taste)
Freshly ground pepper to taste
To remove the tomato skin, start by blanching the tomatoes in simmering water for a couple of minutes, then remove and submerge in an ice bath to cool. Peel skin off (should come right off), then roughly dice the tomatoes. In a medium skillet, heat the olive oil, add tomatoes, salt and pepper and simmer gently for about 10 minutes stirring occasionally, until tomatoes lose most of their water. Crack the eggs and whisk in a small bowl, then make a space in the center of the skillet and pour the whisked eggs in. Gently stir the eggs around to mix with the tomatoes. Let simmer for about a minute, then stir again to fully scramble the eggs. When done, sprinkle the herbs and cheese on top and slide on a serving plate. Serve with your favorite pita bread.