Easy to prepare and good for a crowd, this is one of our breakfast staples. It carries over from the old (real) farm days in Pennsylvania, where I was born and my mom lived for many years. It's especially perfect for the end of summer when the garden has tomatoes, summer squash, and herbs a-plenty. We used patty pan squash today because that is what we picked from the garden, but it's usually zucchini. Both are good.
Ingredients:
1 onion, chopped
1 fresh summer squash, chopped
2-3 fresh tomatoes, chopped (or 1 cup of chopped stewed tomatoes)
1-2 cloves of garlic, sliced
Olive oil (never measure)
Salt and pepper (to taste)
Fresh herbs, also to taste- plus extra to sprinkle on top fresh
8-10 eggs (depending on who is coming to breakfast)
Cheese (we usually use parmesan, today it was mozzarella)
How to prepare:
Heat olive oil in a cast iron skillet over medium high heat.
Add the onions and garlic and sauté until translucent, (if you like them a little brown, do it).
Once the onions are cooked to your liking, add the chopped summer squash and cook until soft.
Add the tomatoes and herbs and cook until it is a nice sauce.
Salt to taste along the way.
Turn the heat down to medium-low.
Break the eggs directly into the sauce, space them apart evenly so it is easier for serving.
Let the eggs simmer in the sauce for until they start to firm slightly.
Add the grated cheese to the top, and place in the broiler until the cheese melts and just starts to brown.
Sprinkle fresh herbs on top and serve!
