Moldovan Poached Eggs

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Poaching eggs in tomato water! You begin this recipe by getting your hands on several green moldovan tomatoes. Gotta be juicy and ripe. Other ripe tomatoes will work fine, but the green moldovan is a really nice low-acid heirloom model. There are so many excellent heirloom vegetables and fruits out there: we encourage you to try some of them. Its kind of like discovering there's about 10 times as many radio stations as you thought there were. You will also need some toast, cream cheese, and pecorino. The cream cheese we recommend is strained yogurt... the by-product from making whey.

Peel the tomatoes by dropping into boiling water for 30 seconds.
Remove to cold water for a few minutes. Skins will rub off easily.
Core & chop tomatoes, then place with their juices in a frying pan.
Add a little bit of water, like 1/4 cup or so.
Cover and slowly bring to a boil on a med-low heat.
Now put the toast to work: you want it toasted and cooled by the time the eggs are done.
Crack and drop in your eggs. Cover and wait 4-8 minutes, depending on how you like the yolk.
Spread cream cheese on the toast and grate some pecorino on top of that.
Using a slotted spoon, spoon the eggs on the toast along with some of the tomato.
Grate a bit more pecorino on top, maybe some salt and pepper.
Serve & eat immediately.

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