Aunt Sally'S Eggs And Tomatoes
A comforting and flavorful dish combining soft-cooked eggs with savory tomatoes and onions, seasoned to taste. Perfect for breakfast or brunch, it offers a hearty, satisfying meal with simple ingredients and bold flavors that appeal to both casual and experienced cooks alike.
Ingredients
Instructions
- Cook onions in oleo until soft in a heavy iron skillet.
- Pour canned tomatoes into the skillet with onions; season to taste with salt and sugar.
- Cook until the mixture is less watery and slightly thickened.
- Break eggs, one at a time, around the tomatoes and onions in the skillet.
- Cover and cook until the eggs are done to your desired doneness.
- Sprinkle with black pepper, if desired, before serving.
Tips & Substitutions
For a richer flavor, try using butter instead of oleo. If you prefer a spicier dish, add diced jalapeños or a pinch of red pepper flakes when cooking the onions. Fresh tomatoes can be substituted for canned, just ensure you cook them longer to achieve the desired thickness. For a heartier meal, consider adding cooked sausage or bacon. This dish also pairs well with Green Pepper Corn Bread for a complete breakfast.
Serving Suggestions
Serve Aunt Sally's Eggs and Tomatoes with crusty bread or toast for dipping. A side of fresh fruit adds a refreshing contrast to the dish. For a complete meal, consider pairing it with Granny's Potato Soup or a light salad. This dish is perfect for brunch gatherings or a cozy family breakfast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to help prevent drying out. You can also microwave in intervals, covered, until heated through, but be cautious to avoid overcooking the eggs.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sally'S Eggs And Tomatoes contains roughly 307 calories, with 5g protein, 40g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used instead of canned. Just make sure to peel and dice them, and cook them longer until they soften and release their juices. Adjust the cooking time to achieve a thicker consistency, similar to that of the canned tomatoes.
What type of skillet is best for this recipe?
A heavy iron skillet is ideal for this recipe because it distributes heat evenly and retains it well. This helps to cook the onions thoroughly and allows the eggs to set perfectly without sticking. If you don't have cast iron, a non-stick skillet can also work, but be cautious with the heat to prevent sticking.
Can I add other vegetables to this dish?
Absolutely! You can enhance the dish by adding vegetables like bell peppers, spinach, or zucchini. Sauté them along with the onions for added flavor and nutrition. Just ensure that the vegetables are cut evenly for consistent cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).