Fried Eggs In Tomatoes Recipes

Steps:

• Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Steps:

• Heat a non-stick frying pan over medium heat until hot.
• Pour in the olive oil and heat that until it just starts to shimmer.
• Add the garlic and saute just until it begins to be fragrant.
• Pour in the tinned tomatoes.
• Season with salt and pepper and throw in the basil leaves.
• Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
• Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
• Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
• Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

Steps:

• Prepare a bowl with ice and water. Line a sheet pan with paper towels.
• In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
• Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
• Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
• Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
• Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
• Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
• BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

Steps:

• Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
• Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.