Italian Tomato and Eggs is a simple and soul satisfying meal that is perfect for anytime of the day. Sautéed fresh tomatoes, fragrant basil and eggs cooked to your preference are soaked up with a crusty french baguette. Drizzle with truffle oil or truffle salt and you have a meal made in heaven.
If you have never been to Italy you probably envisioned pizza and carbonara when thinking of Italian food. As much as those are some of my favorites, they really are more of American-Italian cuisine. What struck me so predominately while I was in Italy was how fresh the food was and for the most part, was extremely healthy. We have been hearing for years of the virtues of the Mediterranean diet and if you are like most, it probably left you a little confused as to why. Not only is this Italian Tomato and Eggs recipe a classic Italian meal but it is an example of how fresh, not canned, fruits and veggies are so predominant in their cooking. In addition to fruits and veggies, they eat a large amount of seafood, beans, grains, nuts and olive oil. Italians really do have this healthy living thing nailed and it is probably why Italy is the Second Healthiest Country in the World.
Tips for Italian Tomato and Eggs:
- I highly recommend using fresh tomatoes over canned. It will taste so much fresher and you won’t get any yucky BPA’s that seem to be reeking havoc on our endocrine systems. (1)
- Tomatoes are exceptionally good for us. Check out Well-Being Secrets, 29 Science-Backed Health Benefits of Tomatoes. After reading these health benefits you will motivated to eat tomatoes everyday.
- I can not even begin to tell you how much I love my cast iron because it is a nonstick cook wear but is so much healthier than traditional nonstick. If you have been dying to get started on cast iron I highly recommended this set. It is what I use and would be lost without it. (affiliate)
- Simmer the diced tomatoes uncovered for about 10 minutes or until they appear crushed.
- If you don’t have fresh basil, don’t worry, use 2 tsp dried basil instead.
- Truffle oil, how I love thee. Rather than drizzling with olive oil, try truffle oil instead. The truffle flavor with the creamy eggs, fresh tomatoes and basil is out of this world. (affiliate)
- Do all the different egg terms confuse the living daylights out of you? Cage free, free range, conventional eggs, organic, pastured eggs…It is enough to make your head spin. Authority Nutrition does a phenomenal job of breaking down the differences between the different eggs. The bottom-line for my family is we always go for organic pasture raised eggs as I believe they are the most nutritionally dense. If the organic pasture raised eggs are not available, my next best choice is organic free-range eggs.
- This Italian Tomato and Eggs recipe taste wonderful by itself but the heavenly factor goes up about 15 times with a crusty baguette.
- 3 large tomatoes diced *about 3 cups diced
- 2 tbsp extra virgin olive oil *plus extra for drizzling
- 2 tbsp freshly sliced basil
- 4 jumbo eggs
- salt & pepper to taste
- truffle oil *optional
- baguette *optional
- Diced tomatoes. Heat a med sized frying pan over med heat. Add olive oil and allow to heat for about 60 seconds. Add diced tomatoes and simmer for about 10 mins or until tomatoes look crushed, stir occasionally.
- Add basil. Using a large spoon, make 4 indentations in tomatoes about the size of a ladle. Add 1 egg to each indentation. Continue cooking over med heat until egg whites are almost cooked. Once egg whites are almost cooked through cover with lid. Continue cooking until yolks are desired doneness, approximately 2 mins for slightly running yolks.
- Garnish with salt, pepper, extra virgin olive oil or truffle oil and serve with a crusty baguette.
This recipe is part of Meal Plan Monday.