Tomatoey Eggs

Tomato and eggs has to be one of my favorite dishes that my grandma cooks. While it is mainly enjoyed during dinnertime, it's are perfect at, well, any time of day. My take on it features three main ingredients that work together to produce a flavorful and simple meal.

Ingredients (serves 2):

- 6 small vine tomatoes

- 3 cloves of garlic

- 4 eggs

- 1 1/2 teaspoons granulated sugar

- juice of 1/4 of a lemon

- pinch of salt

- freshly cracked black pepper

- slices of baguette (optional)

- olive oil

Directions:

First, chop the tomatoes into a small dice. Smash the garlic cloves to help remove the papery skin and slice. In a small saucepan, add in just enough oil to cover the bottom of the pan. Add in the garlic and let it heat on medium. Since the garlic are in small pieces, be sure to keep an eye on the pan. Once small bubbles begin forming around the garlic pieces, add in the diced tomato. Stir everything to combine and add in the sugar, salt, and black pepper. Stir again and allow the tomatoes to come to a simmer. Be patient to let the sauce thicken. This takes around 10-20 minutes on medium low heat. Add in the lemon juice and stir.

When the tomatoes are just about done, toast two pieces of baguette. This is entirely optional, but I think that the bread adds another level to the dish. Crack four eggs into a bowl and whisk until a homogenous mixture forms. In a nonstick pan, add in olive oil to coat the bottom and heat on medium. Add in a pinch of salt to the eggs and whisk again. Add in the egg mixture. Use a wooden spoon to gently push in the eggs from the edges of the pan. Uncooked egg will flood the area. When there isn't any more uncooked egg flooding the pan, break up the scramble. Take the eggs off the heat when they are 90% done as the residual heat will continue to cook them. Serve up the scramble and top with the tomato sauce. Add on two slices of baguette and enjoy!