Simple and tasty, they have always been a great lunch or dinner saver because they require very few ingredients. Simple, but with a few little tricks, we can achieve a succulent result that, together with some bread, will also become a delicious and complete main course. I used fresh and delicious Pizzutello tomatoes. Come with me, let’s start cooking.
Enjoy your recipe, Giusi.
You might also be interested in these other very quick recipes:
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 20 Cherry Tomatoes (I used Pizzutello)
- 1 Tropea Red Onion
- 3 Eggs (Small, I usually use 2 large ones)
- to taste Chili Powder
- to taste Salt
Steps
Cut the cherry tomatoes in half, cook together with the Tropea onion chopped into small pieces, in a pan with a drizzle of oil and a quarter cup of water for about 20 minutes with the lid on.
After this time, slightly crush the now cooked cherry tomatoes, the skin will detach from the pulp, and I preferred to remove it.
Season with salt and spices to taste.
Gently add the raw eggs and cover with the lid for a few minutes.
Grab some good bread and start eating.
The eggs with fresh tomato are ready to be enjoyed. I hope you liked this recipe, see you next time.
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