Lycopene-rich Sarciadong Kamatis
MANILA, Philippines – We always have an abundance of tomatoes since it is no longer just a seasonal vegetable (it is technically a fruit but we always cook it like a vegetable).
Versatile and lycopene-rich especially when cooked, tomatoes make an excellent companion to various vegetables in dishes like Tortang Talong, Ginisang Ampalaya, Ginisang Munggo, Sinigang, Pakbet, and many others. It can even stand alone.
Take advantage of the bountiful supply of tomatoes in the market, especially when there’s an oversupply and they are inexpensive.
“Make Sarciadong Kamatis with red, plump and juicy tomatoes,” said Mama Sita’s marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad, who happily shares this recipe of hers.
Get a mound of warm, freshly cooked rice ready, and you’ve got a simple and awesome meal.
Sarciadong Kamatis
Ingredients:
6 cloves garlic, crushed
1 pc. small red onion, sliced
10 pcs. (or more) kamatis (tomatoes), chopped
3 medium-sized eggs
Oil for sautéing
Salt and pepper to taste
Procedure:
1. Heat oil in a medium-sized pot or pan over medium heat. Sauté crushed garlic and sliced onion until they are fragrant and translucent.
2. Add chopped tomatoes to the pan. Stir-fry briefly then lower heat. Let tomatoes simmer gently until they soften completely and break down into a saucy consistency. Season with salt and pepper to taste.
3. Using a cooking spoon, create three small wells or "holes" in the tomato sauce. Crack an egg directly into each hole.
4. Continue cooking over low heat until eggs are done to your liking. If you want the yolks cooked all the way through, cover the pan. If you prefer them creamy and jam-like, leave the pan uncovered and let the eggs cook slowly.
5. Enjoy hot alongside a mountain of warm rice.
Serves 3
RELATED: Simply delicious Tortang Alamang
*Cooking tip:
I don’t recommend removing the tomato seeds because they hold a lot of delicious juice, but it’s up to your own preference.
