Tomatoes, garlic, EVOO- what's not to like?! And one of the best things about it is that it can be made year- round because the grape tomatoes even have flavor in the winter! In the end, you should have creamy eggs with bright flavor that is equal parts garlic and tomato.This was inspired by a paperback cookbook 40 years ago, and this dish was the second Arabic food I learned to make after babaganoosh. —LE BEC FIN
In a small non-stick skillet, heat evoo til hot but not smoking. Turn heat to medium and add garlic,stir and immediately add tomatoes (which should sizzle). Season and cook over medium high heat til tomatoes break down and thicken, 8-15 minutes. (Cook further if they are watery; they should be somewhat dry.) Turn heat to low.Briefly whisk eggs and cream til frothy, and add to pan. Let sit a minute and then stir occasionally til eggs cook through but remain soft and wet. Season and serve as is or with optional plain yoghurt.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.