Feed South Africa + {Egg, meet Tomato, in the Oven}

As a child in the school cafeteria, I remember the feeling of anticipation when looking inside my brown paper bag at school to see what Mom had packed me for lunch.  It typically consisted of sprouts and tomato in a pita with mayonnaise, some apple slices, and celery sticks with peanut butter and “ants” (raisins).  And usually a little note, saying that she loves me.   Having a little bit of home away from home always comforted me.  But I was not only comforted, I was nourished, I had good, wholesome food to get me through my school day and beyond. Now imagine a child in Africa, walking to school with no brown-bag promise of nourishment.  No promise of food at all.  

65% of all South African children live in poverty. Receiving food encourages these children to stay in school and obtain their education.

 I am donating this post today to a wonderful organization called The Giving Table.  Many other food bloggers have already done the same, with the combined hopes that through our network of readers, we can make a difference.  The Giving Table’s current campaign is The Lunchbox Fund, an organization that has been fostering education via nutrition since 2005. It provides daily meals for orphaned and impoverished children in townships and rural areas in South Africa.   The goal is to raise $5,000 to provide a daily meal to 100 South African school children for an entire year.

I opened my refrigerator today with a feeling of deep gratitude.  Gratitude for the wholesome, organic fruits and vegetables,  eggs from my parents chickens, butter from grass-fed cows, and enough of it all to feed my family.  We are blessed.  Please join me in sharing the gift of nourishment by donating whatever is in your means. Together, a little can go a long way.  

You can donate by clicking here

I just did it, and it feels great. 

Today I’m sharing one of my all-time favorite recipes. It’s inspired from a Spanish-styled dish that Stephane and I discovered a couple years ago when we were in Spain. 


It’s surprisingly filling, the runny yolk meeting the tomato mellows the acidity and leaves a slightly creamy and soft bite.  The fresh herbs really stand out, the flavor will surprise you how well they all meddle together.  


It’s a long, cold, snowy winter in the Berkshires, and this is the dish I think of when the kids come in from outside with rosy cheeks and red noses from the cold.  This dish will warm you up, whether it’s for a sunday lunch or an easy mid-week meal.  


Egg, meet Tomato, in the oven
A delicious thing happens when egg meets tomatoes in the oven. This dish will keep you warm on a cold, winter night.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 Organic Eggs
  2. 2 Tbs olive oil
  3. 4-5 Fingerling potatoes, cut in 1/4 inch slices
  4. 1 Small onion, diced
  5. 2 garlic cloves, chopped finely
  6. 1 1/2 cups diced, stewed, or fresh tomatoes
  7. 2 tbs fresh cilantro and parsley chopped
  8. 1 avocado for the top when done
  1. Pre-heat oven to 350.
  2. In a sautee pan, sautee onions in olive oil until soft.
  3. Add garlic and tomatoes, and potatoes and cook until cooked through, about 15 minutes. {Here is where you would add any other vegetables like kale instead of potatoes, spinach, thinly sliced fennel, I've even added spaghetti squash (pre-cooked).}
  4. Once everything is cooked you can transfer to small individual pots, (as shown) or in a larger baking dish in which case you would simply add more eggs and double this recipe if needed.
  5. Place in you baking dish and crack the eggs over the surface.
  6. Adding a couple knobs of butter just creates more sauce, and makes it creamier but this can be skipped.
  7. Place in oven and cook until the whites of the eggs have cooked.
  8. Serve with a crusty baguette.
Molly Bea

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