- Eggs 4 • 130 kcal
- Peeled tomatoes in pieces 400 grams
- Onion 1/2
- Sea salt as much as it is needed
- Sugar 1 pinch • 470 kcal
- Black pepper as much as it is needed
- Basil or parsley as much as it is needed
Eggs with tomatoes are a nutritious and tasty dish perfect for any time of the day: for a hearty breakfast, for lunch, or for a quick dinner, especially when we have few things in the refrigerator: and we have always eggs, usually! To prepare them just fry the onion in a pan with extra virgin olive oil, then add the peeled tomatoes and finally the eggs to simmer in the tomato sauce. Once ready, you can bring them to the table directly in the pan with a few leaves of basil or parsley, and then serve them individually, accompanied by plenty of homemade bread.
Cut the onion in half, chop finely and sauté in a pan with extra-virgin olive oil over low heat (1).
Add the peeled tomatoes with a pinch of salt and sugar to dissolve the acidity of the tomato, and a little pepper. Cook on low heat for 10/15 minutes. Now add the eggs: create spaces in the tomato, a kind of nest in which to lay the eggs. (2)
Cook them for between 7 and 12 minutes, times vary depending on how much you want to cook the yolk. In order for them to be cooked, however, the albumen must become white. Once ready, sprinkle with parsley or add a few leaves of basil, bring to the table very hot (3) and serve with plenty of bread.
Instead of peeled tomatoes you can also use fresh tomatoes that will add even more flavor to your eggs. In this case, first boil them in boiling water for a few minutes, remove the skin, cut them into small pieces and cook them in a pan with the onion for 5/6 minutes, adding salt and pepper.
Always use eggs at room temperature: in fact, if the eggs are too cold, they could break when in contact with the boiling sauce. Then try to put some space between the eggs to prevent them from sticking together.
To give a spicy note to your tomato eggs, you can also add a little chilli or paprika.