This recipe is made in about a 10-inch cast iron or carbon steel pan on the stove. It can easily be scaled up to six eggs, or to eight, just by increasing the ingredients and cooking it in a 12-inch pan instead. If you do increase it, make sure to use two cans of tomatoes so that there’s enough liquid in the sauce that it doesn’t burn while you’re cooking the eggs.
The story of chili always ends with the statement that it’s better the second day.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
Canned tomatoes add flavor and cut overall cooking time.
Whenever I want a simple, tasty breakfast, weekend dinner, or late night supper, I pull out some tomatada, a classic Portuguese tomato sauce I always have on hand. This is a riff on a traditional recipe, but instead of firing up the oven for just an egg or two, as the original requires, I make it on the stove. Less than 15 minutes later, I'm sitting down to eat.
Lustily spiced, cooled with fresh herbs, and sharpened with lemon, this type of lentil soup is what Moroccans eat to ward off the chill of the desert night.
This, I hasten to say, is my personal version of stifado, to which several of my Greek friends gently object.
Copyright 1997 Lynne Rossetto Kasper, All Rights Reserved