Eggs UnnamedPosted: September 9, 2010
After starting to saute some veggies (onion, Italian frying peppers, and tomato) to serve over barley, I realized the meal was a little short on protein. I had just added a giant heirloom tomato (from a colleague’s garden) to the pan and there was a good quarter-inch of juice in the bottom of the pan. I just threw some eggs in on top, covered the pan, and let it cook for a bit. Ended up with some partially tomato-juice-poached, partially fried eggs with plenty of tasty veggies.
Not sure if this resembles any common recipe, but it was tasty for sure.