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On Mykonos, this simple yet vibrant dish is known as "the sun," a beloved summer staple when tomatoes are at their juiciest.
Chef: Frantzeska Chanioti
Preparation & Cooking time: Preparation time: 10 minutes Cooking time: 40 minutes Total: 50 minutes
Serves: 4
“The sun is a quick little summer meal, made when tomatoes are ripe and the hens are laying well. We used to take it with us to the beach. My aunts, three sisters, would take us swimming by turns – we’d do 90 to 100 swims each summer. We brought watermelon and ‘the sun’ with us, which we ate on a slice of bread. People probably used to take something similar to the fields as a midday snack,” Frantzeska explains.
Method
Start by heating the olive oil in a large frying pan over high heat. Add the chopped onions and sauté for about 5–6 minutes, stirring regularly, until soft.
Add the grated tomatoes, stir, and lower the heat.
Simmer gently for at least 30 minutes, until most of the liquid has evaporated and the tomatoes and onions form a rich, jammy sauce.
Lightly beat the eggs in a bowl, then pour them into the pan with the tomato mixture.
Season with salt and pepper, and cook for another 4–5 minutes, stirring regularly, until the eggs blend with the tomato and begin to set.
Serve with toasted bread.
Originally published in Gastronomos magazine.
Ingredients
- 8 eggs
- 4 large ripe tomatoes, grated
- 2 large dry onions, finely chopped (preferably Vatika onions, if available)
- 50 ml olive oil
- Salt and freshly ground pepper
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