One of my very first post, almost 6 years ago now, was how I so wish that I’d been born a sister from an Italian Mister. Well, actually Greek or Swedish would have been fine too. Anything, more multicultural than my 6th gen Aussie Scottish stock. Absolutely, anything. Now I’m getting older and wiser and learning to appreciate my roots. But that doesn’t mean I can’t join in the Melbourne Tomato Festival in absolute gusto.
It’s been an absolutely glorious Summer Sunday spent with my girlfriend Bec, talking to producers, eating burrata and tasting so many varieties of sun kissed tomatoes in all shapes, sizes and colours. And of course bottling my own jar of passata ready for this month’s Recipe ReDux theme of “Break out of the Breakfast Boredom”. I walked around as if I was back in a hill top Tuscan town saying ciao and admiring the cannoli, salumi, gelato and arrancini. But the highlight of the day was not food at all. It was the wry smiles of the Italian Nonno’s quietly watching the crowds. The huge crowds that had come to celebrate their culinary culture. My how times have changed since they first arrived on our shores by sea as very young boys. They were carrying nothing more than a suitcase and hope, and if they had room, the seeds of tomatoes to grow a future.
There is some debate to the origins of this baked egg dish, and it’s definitely NOT Italian. But it is the perfect way to break out of the breakfast boredom and use my passata.
1/2 Garlic clove
Passata or over ripe fresh tomoatoes
Paprika, cumin, coriander, chilli flakes or hot sauce
Optional extras: Feta, goat’s cheese, parmesan, olives, pesto, pork sausage, chorizo, chickpeas, navy beans, chargrilled corn kernels or whatever leftover baked veg you have on hand.
Cook onion and garlic until soft in a non-tick fry pan with a little olive oil. Stir in capsicum, garlic and chilli flakes, sauce or fresh chilli and cook until soft. Add spices and seasoning. Add very ripe tomatoes or passata and cook to thicken. Make a small well, crack in a whole egg, cover and cook gently to poach the egg through. Add chopped parsley or garden herbs & serve with crusty bread or thick toast soldiers for dipping.
Let’s see what the other ReDuxer’s cooked up: