There was not much to talk about in the refrigerator – the end of a tail a steakHolding from Cherry tomatoes It retracts themselves, which is a carton of eggs with two survivors who give to the corner – but I had butter, garlic, and a seminar from VitaAnd this type of summer decisiveness that does not come from planning, but from hunger, heat and desire to do it. I made the meat and brown slice in the Dutch -red cherry oven, and watch it threw fat and leave behind the delicious varnish on the enamel.
Then he went in garlic and chopped tomatoes, which stumbled with some generous Lords of salted butter.
Tomato explosion. The garlic relieved. It sparked a steak again, let it all mix, then underwent mixture of the mixture in two bowls and crowned each one with a Fried -Something fragile is a double -edged, shouting the gonorrhea, its base is widespread with a saline solution.
I did not need to taste it to know that it would work, especially a spoon on the tribal dough olive oil. Tomatoes and eggs are the truth of cooking, one of the first conjugation that appears across cultures is not because anyone decided this, but because it is logical. You see him everywhere. Once you start searching.
In China, there is a beloved Tomatoes-big burnIt is fast, soft, sweet enough to make the dish feel the round edges and calm. In North Africa and the Levant, it is ShakeshakaBoiled eggs in the rich tomato sauce that spoils when they hit the pan and settled in something molten and slow. Italy has Uova Al Purgatorio (Eggs close to Arrabbiata, almost translated into “eggs in the antiseptic”) while giving us Mexico Huevos RancherosWith fried tortilla and tomatoes. Even in the south of the American, there is a reef. One of my favorite slow breakfast meals, which was taken from the childhood summer in Carolinas, was a bowl Frek cheese Covered with tomato broth and leafy fresh egg yolks.
Of course, not every dish is easily blocking. Some of us top our differences – the strength we get, the sweetness we expect, and the ways we learn to eat. In many Eastern foods Asia, There is an appreciation of the bounce The resistance, what the Americans might describe as “deadly dental” or error due to lack of ambition. In the United States, sweetness appears everywhere – even in places do not accurately belong. But tomatoes and eggs?
It exceeds. There is something racist about the group that makes it attractive globally, even with the transformation of models from one table to another, from home to home.
In essence, it is chemistry. Tomatoes bring acid and glutamate, the spine of Umami. Eggs bring fat, protein and velvet taste. Together, it reaps the balance: sharp and soft, bright and rich. The conjugation satisfies almost a deeper level of the architecture, such as a good engineering bridge. (I did not always think about tomatoes as delicious even years ago, my friend Jonathan, the chef gave me a cold cup of tomatoes – clear, exorbitant gold.
Part of magic is the simplicity of these dishes. With chemistry that already works for Cook, tomatoes and eggs need a little dinner. It’s cheap. It is fast. It is almost impossible to chaos, and this may be the cause of the first dish that a child learns.
While turning around it, I found An article from Yale Daily News -A poem to the cafeteria, amazing tomatoes. The writer described it as a “simple taste like” tomatoes “to bring me home,” and described the dish with a soft dread that felt as if it were the entrance to a diary. She conducted an interview with the team behind him and discovered that he was born from the memory: a Chinese cook re -creating the first dish I learned at the age of nine, not guided by official training but with a feeling.
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It is stuck with me, the idea that tomatoes and eggs are not just a pair, but a comfortable text. A conversation between the components that already know how to take care of you.
Now, this seems to be a gift. It is the dread dinner season – when the sun is still hot at 7 pm, your patience withered and the idea of running the oven feels the mysterious threat. But tomatoes and eggs really love each other. You don’t have to make them work. It is an abbreviation of flavor, for dinner, for this kind feeling of comfort that comes from eating something simple and sick. Let it be a game, not important. We call it the tin of the refrigerator. We call it “chopped: June edition.” whip Baba Al -Boumaudoru And slit an egg on the top like winking. Ripen Curry Indian eggs While the fan is humiliating in the background. Make the biscuit studded with dried tomatoes with the sun and goat cheese, then go with slow eggs. Dinner, solution.
Tomatoes and eggs: racist, eternal, and ready when they are.
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