- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Notes
The eggs with tomato should be consumed immediately; storing them in the refrigerator or freezing is not recommended.
If you enjoyed this recipe, you might also be interested in the Pasta with Eggs and Potatoes, or the Fried Eggplant with Eggs and Flour, or the Sicilian Meatloaf with Eggs, Cold Cuts, and Cheese.
