Eggs and tomatoes

Eggs and tomatoes

Jaja i pome

By
From
Dalmatia

This is the perfect summer snack to eat after waking from an afternoon siesta. It might not look very beautiful, but it’s delicious and refreshing eaten either hot or cold. The flavours work together really well.

Ingredients

Quantity Ingredient
50ml extra virgin olive oil
150 grams brown onions, sliced into 5 mm thick slices
400 grams tomatoes, cut into 1.5 cm dice
4 eggs
sea salt
freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, chopped, to garnish

Method

  1. Put the olive oil and onion in a large saucepan over high heat and sauté for about 2 minutes (the onion doesn’t need to soften). Add the tomato and cook for 10 minutes, until the sauce thickens a little.
  2. Remove the pan from the heat and add the eggs, stirring them through. Cook for another couple of minutes over low heat until the eggs are cooked. Season with salt and pepper to taste, sprinkle with the parsley and serve.
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