I used some Cherokee heirlooms I had to make one of the best, and easiest, brunch dishes I've had lately. I will most definitely be making this again. It's a Mediterranean dish, and it has a technical name, which I forgot and have been unable to rediscover through internet searching.
Mushroom Tomato Sauce with Poached Eggs
4 eggs
1 can tomatoes*
3 fresh tomatoes (the ones I used were relatively large)
1/2 package white button mushrooms
1 green bell pepper
1/2 onion
4 cloves garlic
2 tbsp parsley (one tbsp for recipe and one tbsp for garnish)
1 tbsp green onion
1 tbsp cilantro
2 tsp cumin
salt
pepper
crushed red pepper
1/2 tbsp honey
*I only had three tomatoes, and wanted to make enough to serve four. It would be equally delicious to use all fresh, or all canned tomatoes. Well, maybe not equally. It will be more delicious to use the heirlooms, but damn good if you use canned. Either works.
Start by sauteing the onions, garlic, bell pepper, and mushrooms, in butter and olive oil for about ten minutes. Then, add the fresh tomatoes and let cook another five. Add the canned tomatoes, spices, herbs, honey (this is just because tomatoes can tend to be slightly bitter -- if you taste-test and things appear to be on track, don't worry about the added sweetener).
Once everything comes to a simmer, cover and let it cook at least 30 minutes, until the sauce has reached your desired consistency. Then, add your four eggs on top. Cover and let cook 6-8 minutes. Obviously, the amount of time you let the eggs cook depends on if you like 'em runny. I do. Also be aware that after you turn off the eye, the eggs are going to continue cooking in the hot sauce, so don't overcook.
Serve with toasted baguette.
