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Here are two varieties of egg dishes with green heirloom tomatoes or yellow and cherry tomatoes. For vegans the eggs can be substituted with tofu. The dish can be served as a hearty breakfast or a lunch. All ingredients should be organic.
GREEN Tomato Eggs
2 -3 medium “Green Zebra” (Solanum lycopersicum)
NB they are not unripe tomatoes!
Basil
DO
Skin the ripe tomatoes using boiling water. Slice them and add to the hot olive oil. When cooked, push to the side and add the scrambled eggs into the rest of the pan. Cook and serve with 2 or 3 sprigs of fresh basil.
YELLOW and Cherry Tomato Eggs with Dill
Heat oil in the pan. Add cherry and yellow tomatoes and fry for a few minutes. Slide egg mixture into the pan. Cook until set. Turn over. Sprinkle with chopped dill. Feta pieces could also be added.
The EGGS
1 1/2 bantam eggs per person
Crack the eggs into a mixing bowl with a little water and mix well with a fork.
VEGAN
225g silken tofu
1 tsp Soya sauce
1 small onion
1/4 tsp turmeric
2 small potatoes ( boiled yesterday)
Olive oil
Chives
DO
Fry finely chopped onions in hot olive oil, add small potato cubes. Mash the silken tofu in a bowl with a fork and add the Soya sauce and the finely grated turmeric. Add mixture to the pan and cook. Sprinkle with finely chopped chives.
More on ripe green tomatoes
The Battery Rooftop Garden has an interesting post on the heirloom Green Zebra. And there is some tomato art of Uli Westphal giving an insight into the amazing variety of the tomato plant family.
More egg dishes
Omelette with mushrooms and thyme
Asparagus eggs
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