Biggest Kitchen Table-Keeping Chickens

Rhonda at Down to Earth blog has started a discussion group where we can discuss different things about living simply. The first topic is Raising Chickens and Rhonda is very thorough about the subject since she does have lots of experience on the matter. The participants also have some great tips so make sure to read the comments!

I do not have chickens so what I am adding to the discussion is my favorite egg recipe. I don’t know if it has a name, so lets just call it Egg and Tomato Par Excellance

Feeds 4 or more

You need:

around half a dozen very ripe tomatoes, quartered. If using Romas, you may need more

One large onion, quartered

half a dozen eggs

salt and pepper

olive oil

Saute tomatoes and onions in oil until the tomatoes are soft. Add seasoning. There should be lots of liquid at this point. If not you may add water or chicken broth to help create some juice. By some I meant maybe 2 Tbsp at at time.

Crack the eggs over the mixture then cover the pan for a few minutes until eggs are starting to set. When the whites are set but while the yolks are still soft, start to carefully fold the eggs into the tomato. Let set again. Repeat once more or until eggs are fully set. You don’t want to scramble the eggs! Just fold them in so that they set in chunks but try to evenly distribute the eggs if that makes sense.

Enjoy with pita or French bread.

Simple, easy and my hands down favorite egg dish.

I won’t be getting chickens for at least a couple more years but the way things go around here, you just never know. Sad to think that I have a hen house already but it sits empty. Whoa is me:)