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Breakfast with Eggs Poached in Heirloom Tomatoes


The more I read about breakfast cereal, the more I question its value as a breakfast food. Processed grains with sugar floating in milk. I have the habit but like a lot of things these days, I'm re-examining it. Why do I need sugar to wake up? Why does this thing need to float in milk? Do I really love the taste?


If I think about it, I'd much prefer something savory. And of course any excuse to cook in a clay pot is a good one.

I've had too many tomatoes from my CSA this year but not enough to can. I ended up cooking them a bit and running them through the food mill to catch the skins and seeds. Now it's ready to use and more importantly, easy to use. I sauteed some onion, garlic, Mexican oregano and olive oil and when soft, added some of the tomato puree.


Once it reached a gentle simmer, I poached two eggs in the liquid until they just set. Then using a slotted spoon, I took them out and gently added some of the cooking liquid to the bowl. Served with buttered whole wheat bread, it easily beat a bowl of Kix and cold milk. My youngest was licking the bowl. Something I act like I discourage but when it's real food, I'm happy inside, despite my protests. Shhhh. Don't tell him.


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