butterscotchblastoff

Kick start your day with a good breakfast

Kalamata on the Hudson

on August 18, 2014

This morning, I’m conjuring up the relaxed, all-natural lifestyle of the  Mediterranean with an Omeletta Me Domates from a cookbook I salvaged from the giveaway table downstairs.

greek food

“…for Greeks food and cooking and eating are, at least on occasion, things of excitement, exuberance, and just possibly, magic.”

The magic I’m looking for this morning is the ability to hold back time. I don’t want summer to end, so I’ll stop and smell the fresh basil, taste the sweet ripe tomato, and bask in the sunny yellow of the eggs. Kaliméra!

Not beautiful intact curds, but delicious all the same!

Not beautiful intact curds, but delicious all the same!

(I halved this for just myself and cooked it in a small cast-iron skillet; it’s actually enough for two)

3 tablespoons of olive oil

1 lb ripe tomatoes, peeled and sliced or shredded

salt and black pepper

pinch sugar

1/2 teaspoon oregano, or thyme or fresh basil

4 eggs, beaten a little with a fork

Heat the olive oil in a large frying pan and add the prepared tomatoes with the herbs. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. Stir gently with a fork and cook slowly for 2-3 minutes until the eggs are cooked but not too solid. Take it to the table in the frying pan and let people dip in it or serve themselves. The consistency of the dish should resemble scrambled eggs.

Copyright (c) Renata Salaman 1983

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