Eggs with Tomatoes

1. 1

   Peel the tomatoes (optionally, you can blanch them in boiling water for 30 seconds, then transfer to cold water to easily remove the skin) and dice them into medium-sized cubes. Finely chop the onion and garlic.

   5 min

2. 2

   Heat vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until softened and golden, about 3-5 minutes. Then add the garlic and sauté for another 1 minute until fragrant.

   6 min

3. 3

   Add the diced tomatoes to the pan. Season with salt and black pepper to taste. Cook over medium heat, stirring occasionally, until the tomatoes soften and the liquid reduces by half, about 7-10 minutes.

   8 min

4. 4

   Once the tomato mixture has thickened, make four wells and crack one egg into each. Sprinkle a little salt over the eggs. Cover with a lid and cook over low heat until the egg whites are set and the yolks are still runny (or to your desired doneness), about 3-5 minutes.

   4 min

5. 5

   Remove the pan from the heat. Sprinkle with finely chopped cilantro and serve immediately, preferably with fresh bread.

1 serving ≈ 405 g

Nutrition values are estimates. - means data is unavailable.