Time to use up all those beautiful red tomatoes! Come get some from the OCR Farm Store or your own garden!
This is a great dish to use up the abundance of tomatoes this time of year. It is also a great way to use up storage tomatoes you may have tucked in your freezer as we make our way into the cooler fall months! Also, check out our social medias for a reel of this being made step by step!
Ingredients:
Olive oil
Cherry tomatoes (or any you have on hand)
Can of chopped tomatoes, or more fresh
Garlic
Onion
Bell pepper
Cumin
Cayenne
Smoked paprika
Chili powder
Salt and pepper
Chickpeas
Eggs
OCR pork sausage
Goat cheese (or any other soft crumbly cheese you prefer)
Fresh cilantro and parsley
Fresh lemon juice
Fresh bread for dipping (and cleaning your plate)
Directions:
Prep all your ingredients: roughly chop tomatoes, mince garlic, dice bell pepper and onion, stem your parsley and cilantro, combine spices (I did about 2-3 teaspoons of each because I like the spice, you can scale up or down as desired), drain chickpeas
Add olive oil to your pan (cast iron works well). When hot, add garlic, onion and bell pepper. Mix until aromatic
Add tomatoes and mix occasionally for 8 minutes
Once soft, lightly mash
Add canned tomatoes, seasoning, chickpeas and mix occasionally. In another pan, cook your ground pork sausage
Once thickened, create divots and crack the eggs into them. As many as you'd like, but I recommend 1-2 per person!
Cover with a lid until your eggs have cooked to your desired runnyness
Top with the pork crumble, goat cheese, herbs and a squeeze of lemon juice. Serve or eat it right out of the pan with toasted bread!
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