Summer is almost upon us and I’m thinking of quick and easy recipes to blog about. Because, who has time for cooking lunch when returning home ravenous from the beach, right? This super-quick fried egg recipe is my late Gran Antigoni’s. Back in the 1980s, when I spent three months every summer on Corfu, Granny used to serve this often for lunch. She used grated ripe tomatoes and lashings of olive oil. The sauce was divine… and I remember feeling amazed every time… How could something made from just a couple of simple ingredients taste so heavenly?
Following Granny’s advice, I only make it with summer tomatoes. Try it! Just make sure to serve it with fresh, crusty bread. It makes all the difference. Yum!
INGREDIENTS (serves 2)
1 large onion, chopped
Extra virgin olive oil (6-8 tablespoons)
1 large (or two medium) ripe beef tomatoes
1/3 teaspoon of sugar
A sprinkle of cayenne or paprika (optional)
Grate the tomatoes (leave out the skin)
In a large frying pan, fry the onion in the olive oil until soft, add the tomato, salt, pepper, sugar, and a small amount of water (about 1/4 of a wine glass). Cook in medium heat for about 15-20 minutes.
Break eggs and place in a bowl.
When the sauce has thickened (only oil left, no water), add the eggs in one go, then stir quickly with a fork or wooden spatula.
Serve immediately with a salad and fresh, crusty bread.
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