Tomato season is so short in the northeast, it's important to get them into every meal, including breakfast! So when you're at the farmer's market getting those cherry tomatoes, pick up some farm fresh eggs too! —rebeccatheduck
In This Recipe
Melt the butter over a medium heat in pan that's the right size for a 2 egg omelette. I use a 9 inch cast iron, but 8 inch would probably be ideal. Add the tomatoes when the butter starts to bubble. I like to cut my tomatoes in half to speed this part up, but it's not necessary. Throw on a good sized pinch of salt. Stirring occasionally, cook the tomatoes until they've not only released all their juice but that juice has evaporated. The idea is to keep all that sweet deliciousness in there, but get rid of as much liquid as possible. When they are nice and concentrated take them out of the pan and put them aside for later use.
Turn the heat to as low as it will go. While you wait for the pan to cool, whisk the egg thoroughly. Pour the eggs into the pan and move the pan around until the eggs are evenly distributed. When the eggs start to cook, using a spatula pull back some egg around the edges gently and let the uncooked egg fill in the gap. Repeat that movement maybe 4 times. Sprinkle your tomatoes, arugula, and queso fresco crumbled. Put a lid on top and be patient. The bottom will be nicely browned as the top is good and soft with slightly wilted arugula and melted cheese.
Add a bit of salt and fresh cracked pepper. Fold one side on top of the other and move carefully to a plate. Serve with some tasty sourdough and garnish with a little hot sauce and lime juice.