This homemade dish screams “Mommy!”. It is traditional to my hometown, especially in the summer, when the tomatoes are fresh, sweet and juicy. It’s a very quick and simple recipe for those lazy days when you don’t feel like doing a lot.
However, you can upgrade it a little by adding fried eggplants or even fried potatoes. Please, don’t think of them as crunchy, golden fries but more of juicy, tomato-soaked potatoes with a smooth inside. Sexy, right? Then, it becomes a little more oily and “heavy” but that’s what makes it rich in flavor and delicious. And Greek.
WHAT YOU NEED:
- 8-10 ripe tomatoes
- 4 eggs
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 eggplants (for the upgraded version)
- 3 potatoes (for the upgraded version)
If your’re going pro (upgraded version):
For the slightly fried eggplants. Well, you can either deep-fry them (if you want to have an ambulance for a heavy stomach on hold!) or….
- Wash and slice the eggplants.
- Put them in a bowl of salted water for 30′, so that they loose their bitterness.
- Get a non-stick pan, add 2 tablespoons of olive oil and turn on the heat to high. (My kitchen has a max of 9 so I left it to 8)
- Rinze and squeeze the eggplants. Put in the pan as many as can cover the surface. Be carefull! Due to the residue water in the eggplants, the oil will start scattering just a bit, but better safe than sorry! Just put a flat sieve on top.
- Flip them when they’re brownish. Fry each side for 1′ . Take them out and put them on a plate covered with paper towl to absorb the excess oil. (That’s healthy frying I’m telling you!)
- Turn the heat down to medium.
- Before you add the next batch just add a little more oil.
- Repeat until all the slices are cooked and set aside.
For the potatoes.
- Just cut, wash and fry them the way you already know, but don’t let them get golden and ready. Just remove them a few minutes earlier and put them on a plate covered with paper towel. They might seem half-cooked but they’ll be ready and tomato-soaked in the sauce.
If not pro:
For the sauce and the end product.
- Take a big pan with a lid or at least a flat sieve.
- Wash the tomatoes, cut them in half and run them through a grater holding it inside the pan, so that the juice will stay in there and you won’t have to use an extra bowl!
- Add the oil, salt (we need it because we haven’t salted our eggplants at all) and pepper.
- Turn on the heat, medium to high, and occasionally stir the tomato sauce.
- When there is very little water in the sauce, after almost 10-12 minutes, turn the heat down to low. I lowered it to 2.
- Crack the eggs and pour them slowly, so that the whites won’t expand a lot, inside the sauce, one at a time. Leave for 5 minutes. And you’re done!
- Going pro: Add the fried eggplants and the potatoes. Don’t stir. Put a lid on. Leave for 3-5 ‘. Magic!
I know your exact thoughts! “Give me a loaf of bread and forget me here!“. Right?