Scrambled Eggs with Soy Sauce & Burst Tomatoes
It can be so easy to get caught up in what people want/don’t want to see when they go to a food blog. There have been a number of social media posts that have basically attacked the way food blogs got their start: the author writes a story, often a meaningful story connected to the recipe, and then they share said recipe. As time has passed, apparently the desire to read anything at all outside of the recipe itself has become less appealing to some. Well, I don’t want to be rude, but I guess my blog just isn’t for those people. And that’s OK.
I’m stubborn and I haven’t been able to move away from the way I’ve always done this blogging thing. I write stories or essays or whatever you’d like to call them and often times tie them to food. I don’t see that changing anytime soon.
So…STORY TIME.
I went to the farmer’s market the other day. I go every week, save maybe two or three, throughout the summer and fall and just this year I have really started to feel connected to a few of the farmers. We chat and talk about the weather and the need for rain and the start of the school year…if the kids are with me, sometimes they are gifted little treats, like tiny pumpkins or a couple cucumbers. It has become a ritual I miss deeply when the market closes for the season.
One of my favorite farmers to talk to is a woman who has clearly been doing this for a very long time. She and her daughter in law always have the most beautiful selection of peppers that I buy in bulk and freeze for use throughout the fall and winter. Often times, I’ll have my youngest with his red hair and summer freckles standing beside me and he always gets the majority of the attention. It is always so sweet.
The last two weeks, this particular farmer has not been there. And I’ve missed her. I actually don’t know her first name (I need to work on that) but I feel like not having her there makes my visit feel incomplete. Her daughter in law was running the stand alone and we laughed at how stubborn her mother in law is and how I hope she is back soon. While we were talking, I spied some beautiful sun gold tomatoes. I handed over a five dollar bill, put the deep orange-yellow tomatoes in my bag, and walked home.
Another favorite way to use farmers market tomatoes: baked goat cheese (like the TikTok version of the feta pasta thing. It with goat cheese). So good!
On my walk, I thought about how, when we bring home these things that are grown by local farmers, we are bringing home their work. If you’ve ever tried to grow, well, anything at all, you know that it is no easy feat. There is so much to consider- sun, water, soil… And when I bring home something like a small basket of sun gold tomatoes, I want to do them justice.
That’s where this recipe came from. It came from a desire to honor the work and care put into growing the tomatoes. And a desire to showcase the candy like, but earthy, sweetness. A splash of soy sauce, a sprinkle of furikake and fresh chives, and my breakfast became something deeply important and worth savoring.
I guess that some of us, food bloggers and otherwise, just need to feel a connection to our food and to the recipes we share. In the end, maybe we all just need a deeper connection to our food, the earth, and people who make it possible to bring it all into our homes.
And now, the recipe:
Scrambled Eggs with Soy Sauce & Burst Tomatoes
Makes 1 serving but is easily doubled
*this recipe was inspired by a similar one found in Egg: Recipes.
2 large eggs, beaten
generous handful of sun gold tomatoes (or regular cherry tomatoes), stems removed but tomatoes left whole
1 teaspoon sesame oil
1 teaspoon low sodium soy sauce (coconut aminos also work well)
handful of fresh chives, chopped
Furikake to taste (store-bought is what I use, but you can also get crazy and make your own furikake)
In a medium nonstick skillet, heat the sesame oil over medium heat.
Add the tomatoes to the skillet and allow them to begin to brown and burst.
Turn the heat to low and add the eggs. Gently push them around the pan as they cook for about 1 minute. Add the soy sauce, remove the skillet from the heat, and continue pushing the eggs around in the pan until they are cooked to your liking.
Transfer the eggs and tomatoes to a plate and sprinkle with the chives and furikake.
