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Eggs with Tomato

Servings 2

Ingredients

Eggs with Tomato

  • 1/4 cup olive oil
  • 1 medium to large onion, thinly sliced
  • 1 cup canner whole plum tomatoes
  • 4 large eggs
  • Kosher salt and freshly ground black pepper

Instructions

  • Warm the olive oil in a medium non-stick frying pan over medium heat. Add the onion and cook until soft, about 3 minutes. Add the tomatoes, crushing them with your hand or the back of a slotted spoon. Cook, stirring occasionally, until the tomatoes have sweetened about 20 minutes.
  • Gently break the eggs into the pan and cover. Decrease the heat to medium-low and cook until the whites are opaque and the yolks are moderately firm, about 5 minutes. Serve immediately, seasoned with salt and pepper to taste.