Eggs with tomato, a delicious second course that’s extremely simple to make, especially if you’re in a rush or have little at home to prepare lunch or dinner. The cooking of the eggs is to taste; I like it soft so I can mop up the yolk with some bread. If you prefer well-cooked eggs, just continue cooking until your preferred doneness is achieved. I recommend checking out other egg recipes where you’ll surely find other tasty ideas to try for your future lunches or dinners. Now let’s see how to make eggs with tomato, and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 10.5 oz tomato pulp
- 1 clove garlic
- leaves basil
- to taste extra virgin olive oil
- to taste salt
How to prepare Eggs with tomato
Let’s start preparing the eggs with tomato. Pour some extra virgin olive oil and the garlic clove into a pan, let it infuse for a few minutes, then add the tomato pulp, a pinch of salt, and the basil leaves. Cook for 10 minutes.
Shift the tomato slightly to create space for the eggs, pour the eggs apart from each other, and cook until the whites are set. The yolk’s doneness varies depending on your taste and habits, as I, for example, like it soft while others prefer it well-cooked.
Halfway through cooking, sprinkle with plenty of oregano and add a pinch of salt to the eggs. When the Eggs with tomato are ready, serve them hot accompanied by some bread.
How to store Eggs with tomato
Store them in the refrigerator for 1 day.
