Ingredients
- 400g ripe tomatoes
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 4 eggs, beaten
- Salt and pepper
- 200g fresh mozzarella (buffalo or cow's milk)
- 3-4 anchovies, chopped
- 2 tbsp fresh tarragon, chopped
Method
Preheat over to 180C. Bring a large pot of water to a rolling boil. Add tomatoes carefully. After 30 seconds, remove and plunge them into a bowl of iced water. Peel, remove core and seeds and chop remaining flesh.
Heat two tablespoons of olive oil in a pan and lightly fry the garlic for 30 seconds, making sure it doesn't colour. Add chopped tomatoes and simmer for 10 minutes, stirring occasionally. Add beaten eggs, season with salt and pepper and stir gently with a wooden spatula, scraping the bottom. Keep cooking on a moderate flame for a minute or two as the eggs begin to scramble.
Grease an ovenproof dish and pour in the tomato-egg mixture.
Cover the top with thin slices of mozzarella, scatter with chopped anchovies and tarragon and place in preheated oven for five to six minutes until firm. Serve warm or at room temperature.
