Justin's Slow-Cooked Eggs

Justin's Slow-Cooked Eggs

4 tablespoons salted butter

2 cups diced tomatoes

A pinch of chile flakes

Kosher salt

Freshly ground black pepper

12 extra-large eggs

1/2 cup low-fat or whole milk

1 cup grated Parmigiano-Reggiano, cheddar, or other cheese (or a combination of cheeses)

1. In a large sauté pan, melt the butter over medium heat. Add the tomatoes, chile flakes, and salt to taste, reduce the heat to medium-low, cover, and cook, stirring occasionally to make sure that the tomatoes do not stick, until they have broken down, about 20 minutes. Add pepper to taste.

2. Meanwhile, in a large bowl, whisk the eggs just enough to break up the whites and yolks. (You want them fairly well blended but not overbeaten.) Add the milk and grated cheese and whisk gently just to combine.

3. Reduce the heat to low and add the eggs to the tomatoes. Cook gently, stirring constantly with a silicone spatula in a figure-8 motion, until the eggs begin to thicken and are soft and silky, 20 to 30 minutes. Serve immediately.

Cooking Time: About 50 minutes