Tomato Cobbler with Sage and Olive Oil Fried Eggs

You could call me a tomato fanatic. 
Also, Mark Bittman is a genius.

Tomato Cobbler with Sage and Olive Oil Fried Eggs
Source: Mark Bittman's How to Cook Everything Vegetarian
Yield: feeds 2-4 people since I cut the recipe in half (below is the 1/2 recipe).

Ingredients for cobbler:
oil or butter for the baking dish
1.5-2 pounds ripe tomatoes, cored and cut into wedges
1/2 tbsp corn starch
salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more if needed (I used whole wheat instead)
1/2 cup cornmeal
1/2 + 1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp butter, cut into large pieces and very cold
1 egg beaten (really, it should be 1/2 of 1 egg, but I messed this part up and it turned out okay)
1/4 cup + 2 tbsp buttermilk (I had heavy cream so I used that + a splash of vinegar)

Directions for cobbler:
1. Grease a square baking dish (or smaller) with the butter or oil.  Preheat the oven to 375 degrees F.
2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine.
3. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt.  Add the butter and pulse a few times until the mixture looks like coarse breadcrumbs.  Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball.  If the mixture doesn't come together, add a spoonful or two of flour.  If the mixture is too dry, add a few drops of buttermilk.
4. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)  Bake for 30-45 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.

Notes:
I'd recommend adding some herbs to the topping and a little cheese.  Mmm.


Sage and Olive Oil Fried Eggs
Ingredients:
Sage leaves
Olive Oil
Eggs
Salt and Pepper


Directions:
1. Heat the oil in the pan on medium high.  When the oil is hot, add the eggs and sage leaves.  As soon as the egg whites turn opaque, turn the heat to low and cook until desired stage.  Season with salt and pepper.