Since the week is hectic, with everyone dashing off to work, school, etc, we have just enough time to grab something quick for breakfast. Therefore, during the weekend, we typically like to linger and enjoy a Mediterranean style breakfast/brunch spread where we gather a few traditional ‘plates’ such as eggs, olives, zaatar, and tomato skillet. It is especially good during the summer, when flavorful, juicy tomatoes are in season. You eat it by scooping up the tomatoes with pita or flat bread, as one would hummus. Make sure to sop up all the flavorful juices, too!
Tomato Skillet (qalayet bandoura)
2 tomatoes, chopped
1/2 small onion, finely chopped
2 cloves garlic, chopped
2 tablespoon extra virgin olive oil
salt, to taste
Heat olive oil in skillet. Add onions and garlic and half a teaspoon of salt. Saute for 1 minute, until fragrant and onions are translucent.
Add tomatoes. Bring to a boil. Reduce heat to low and cover, allow to simmer for about 8-10 minutes, until tomatoes are cooked, adding salt, if desired. You can uncover it the last couple of minutes if you’d like to reduce the liquid somewhat.
Serve with warmed pita or flatbread as part of a Mediterranean style brunch menu.
Variation: You could add half a pepper, chopped, with the onions. You can also spice this if you like, but I think in this simple dish, the tomatoes are perfectly complemented by the onions, garlic, and fruity extra virgin olive oil.