Cherokee Purple, Black Prince and other black/purple/brown heirloom tomato varieties are always the first to ripen, and are the most abundant early in the season.
CHEROKEE PURPLE TOMATOES WITH ARUGULA & SOFT EGGS
Recipe from Terra Firma Farm
Dice 1 large or 2 smaller Cherokee Purple (or other brown or purple tomatoes), removing the core. Toss in a bowl with 1/2 teaspoon salt and let sit for 10 minutes, then drizzle with 1 tablespoon olive oil.
Cut 1 large clove of garlic into slices. Heat 2 tablespoons olive oil in a cast iron skillet or non-stick pan. Sauté the garlic for 1 minute, then fry 3 eggs sunny-side up on top of it.
Toss 4 cups washed, dried arugula leaves with the tomatoes, then add the eggs – breaking each in a few pieces. Toss the salad again and serve immediately with slices of Mollie’s Rustic Bread.