2 large, firm heirloom tomatoes – sliced for the base
1 heirloom tomato – chopped
1/4 cup chopped pancetta
eggs – 1 for each tomato slice
2 tbs balsamic vinegar
2 tbs sugar
2 to 3 green onions – chopped fine
fresh chopped parsley – enough for just a pinch on top of each egg
olive oil – to coat pan
salt and pepper – to taste
In a large sauce pan or skillet, boil enough water to cover your eggs. Allow to boil while you prepare the other elements below.
In a large skillet, heat enough olive oil to coat the bottom of your pan. Add your 1 chopped heirloom and toss. On low heat, cook for about 5 minutes. Add the sugar and balsamic vinegar. Cook on low another 8 to 10 minutes, stirring occasionally. Remove from pan.
In the same pan, add the pancetta. If there is no olive oil or juice from the tomatoes left, just add a small amount of olive oil so they don’t stick or burn. Saute on medium heat for about 3 to 4 minutes, or until hot. Set aside.
Poach your eggs. In your pan of boiling water, carefully break each egg in full. You can also break each individual egg into a separate container and carefully dump them into the water, if you prefer. Cook eggs for about 2 to 3 minutes for runny yolks and cooked whites. You can cook a bit longer, but I prefer the eggs on the ‘just cooked’ side. Be careful not to over cook or you’ll lose the runny yolk, which makes this dish.
After each egg is cooked, carefully remove with a slotted spoon and pat dry with a paper towel. Place 1 egg on each tomato slice. Top with a bit of balsamic tomato, green onion, parsley and pancetta. If you like a little salt or pepper on your egg, add a bit before adding the toppings.
You can eat these with a fork, or the messy way by picking them up, hence the need for a firm heirloom. Add a large cracker or toasted bread if you like!