I love eggs. I love them boiled, sunny side up, over easy, in omelettes, in frittatas, in quiche. They are simply delicious! But my favorite way to eat eggs is with tomata kleetha, or fried tomatoes. Growing up, I hated tomatoes. I was the annoying little kid that picked out the diced tomatoes from sandwiches, salads, and any other food that might have had tomatoes hiding inside. Sometime around middle school, I decided that I liked tomatoes. Well, I’m happy to say that today, I LOVE tomatoes.
During the weekends, fried tomatoes with eggs a must. Especially on weekends when I’m at home, my mom and I just can’t get enough of fried tomatoes. Pita bread. Tomatoes. Eggs. Fresh Parlsey. Some cheese on the side. That’s the perfect breakfast right there! I’ll admit, lately I’ve been adding spinach, mushrooms, bell peppers, and even cauliflower to the eggs. But there’s still something to be said for the classic tomata kleetha.
As I was deciding what to make for breakfast this morning, I was sorely tempted to slather Nutella on toast and indulge in a chocolaty breakfast. But I decided it would be healthier, and probably more satisfying to start my day with an egg. I was right. Besides, I could always have Nutella after the egg. Dessert after breakfast? Yes, please.
1 tomato, sliced
a handful of cleaned curly parsley
Heat olive oil in a small pan. When the oil is warm, add the tomatoes to the pan and cook on medium. Sprinkle with salt, pepper, and a little bit of lemon juice. Let the tomato slices cook until they are tender. The bottom of the tomato should have a nice roasted look to it (it will look like it has been outlined in black or brown).
Once the tomato slices have a nice sear, crack the eggs on top. Sprinkle with salt and pepper. Add a spoon or two of water near the edge of pan, and cover with a lid. Let the egg cook on medium to high heat until it has been cooked to your satisfaction (personally, I’m a fan of the runny yoke).