Tomato season is almost done, and we chose this recipe to take advantage of the last of the season’s beautiful heirloom tomatoes. This dish works best with fresh eggs and vine-ripened tomatoes from your local farmers’ market, but store bought will suffice if that is all you can get your hands on.
Questions? Comments? I’m thinking of actually cooking this for breakfast instead of my usual Wok Wednesdays dinner!
- Matt
