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1 shallot – sliced (not chopped)
6-8 cherry tomatoes - halved
Take your eggs out of the fridge and put out on the counter
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.
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.
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.
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.
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.