This breakfast dish is comfort food for me as it reminds me of my childhood, my aunties and my grandmother. This time of year is great for cooking this up as the eggs, tomatoes and spring onions are all collected from my backyard.
2 finely chopped spring onions
1 large overripe tomato or large handful of cherry tomatoes, diced
2 tablespoons extra virgin olive oil
salt and pepper
Put oil in pan on a medium heat. Add spring onions and soften for a minute. Add tomatoes and wait until it starts caramelising. Keep moving around the pan as this should only take a couple of minutes and it will start sticking. Crack eggs whole over the mix and loosely scramble. You still want to see the yolk and the white separate. It will only take a couple of minutes for the eggs to cook through. Season with salt and pepper to taste when serving.
Serve with arepas and baked ricotta. Serves 2.
Late December 2014, I gathered up this harvest from the garden to take away with us on our week away down the coast. I don’t normally pick this much at once as I prefer to pick it on day I eat it so its at its freshest.
The little bounty included eggplant, cucumbers, zucchini, kale, oregano, basil, parsley, four varieties of lettuce, pak choy, cherry tomatoes and eggs. Fast forward to Christmas 2016, spring was late and it has been particularly cold and wet with a couple of heat waves thrown in to confuse the plants. My eggplants and tomatoes are very late to fruit and my basil has not been happy either. I’ve only just had a couple of tomatoes ripen in the last few days.
The kale I was growing at the time back in 2014 was gettting munched on by the white cabbage moth. On reflection kale is happiest growing in cooler weather and struggles in the heat. I’ve since found out that the best way to grow kale through Adelaide’s hot summer is to grow in a wicking bed so it stays well hydrated and to also place a net over it so the moths don’t get a chance to get to the plant to lay their eggs.