Heat a skillet while getting the ingredients ready (using a hot pan is important so the coating doesn’t stick). Whisk the eggs in one bowl and mix the sorghum and seasonings together in a separate bowl. Wash and slice the tomatoes, then dip into the eggs and coat with the seasoned flour. Coat the skillet with a few tablespoons of olive oil and fry the tomatoes until the coating is crispy on all sides. Serve with your favorite hot sauce.
- Happy Dog Day 2014
- Eggplant Steak and Eggs