Luberon Eggs

Author

Robert Kostes

Servings

2

Category

Main Course

Ingredients

• Olive oil
• 1 shallot – sliced (not chopped)
• 6-8 cherry tomatoes - halved
• Butter
• Fresh thyme
• Salt
• Pepper
• Sprinkle of Luberon

Directions

1. Take your eggs out of the fridge and put out on the counter
2. Heat the pan and toss in the ingredients.  Once you start to get a sizzle turn the burner down to super low.  Let the onions and tomatoes slowly caramelize.  About 10-15 minutes.  Feel free to go off and make coffee or get ready for work.
3. When ready, turn the heat back up and toss in a bit of butter.  Once the butter melts, crack your eggs right into the pan.  Once the whites start to cook take your spatula/spoon and smash the eggs and mix into the onions/tomatoes and finish the cooking.
4. This dish was served on beautiful Talavera from Puebla with Mexican smashed black/red beans and topped with feta.  Why feta?  Because that is what we had in the fridge!!  Queso Fresco would have been nice.
5. The beans were started with half a sautéed white onion deglazed with Tequila.  Add the beans (one can of black and one of red – liquid as well) plus salt and pepper.  Once the beans heat up, mash with a bean masher and let the liquid cook off.  Optionally - I also add a small disc of cacao and a slight touch of freshly grated nutmeg.  Optionally 2 – Add freshly chopped cilantro although my Mexican wife says this is sacrilege.  I think it tastes great.
6. The great thing about the beans is that you can make a lot at one time and they will last in the fridge for days.  Just reheat in the microwave.