Janice is posting pictures of herself lying on the beach in Miami while I stare out my window at the buckets of rain smacking the New York concrete. Hm. Not exactly the spring break weather I was hoping for. But that’s okay because I’m eating Rainy Day Eggs.
I never really understood the concept of saving money for a rainy day. You have to leave your house to spend money. Leaving my house is the last thing I want to do in the rain. Instead, I save recipes.* Cooking something crave-worthy is a great way to stay dry and enjoy the time.
Rainy Day Eggs are certainly worth craving. The sweetness of the tomato mixes with the runny yolk to make a truly satisfying, truly filling meal. It requires only one pan and 20ish minutes (so these are totally doable in a small, dorm-building kitchen)
Ingredients:
- 4 eggs
- 1 small clove of garlic, minced
- 1/2 of a small yellow onion, diced
- 1 large tomato, smushed
- 1/2 TBL of fresh oregano, minced
- 1/2 TBL of fresh thyme, minced
- 2 TBL of shredded parmesan
- Salt and pepper to taste
- Little bit of olive oil
Steps:
- Add the olive oil to a small saute pan over medium heat.
- Add the onion. Saute until the onion becomes translucent, about 5 minutes.
- Add the garlic; stir for about 30 seconds.
- Add the tomato, salt, and pepper.
- Saute over medium heat for about 6 minutes or until it starts to look sauce-y.
- Crack all four eggs into the pan.
- Cover (with a lid or aluminum foil) the pan.
- Cook the eggs for about 5 minutes (more if you don’t like your yolk runny).
- Sprinkle on the oregano, thyme, and parmesan.
- Serve with thick slices of good bread.
- Enjoy!
* I first ate a version of Rainy Day Eggs four years ago in Barcelona. My best friend, Kristen and I were taking Spanish lessons and we stayed with a woman who would cook us dinner every night. One night, we were given a large plate of eggs that were sitting on top of thick tomato sauce and rice. “Ew” was my first thought. But I ate it and loved it and I haven’t forgotten that meal since.
