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eggs and tomatoes

Eggs with Tomatoes and Onions


A quick egg dish with sauteed onions and simmered tomatoes that is great for breakfast, lunch or dinner!


  • 2 large cooking onions or 1 large Spanish onion, roughly chopped
  • 1/2 cup olive oil
  • 1 litre jar tomato pieces (or sauce if you don’t have pieces)
  • 10 eggs
  • 1 teaspoon salt


  1. heat oil in a large pan or skillet over high heat
  2. cook onions until they start to brown
  3. add tomato pieces and salt to the onion
  4. mix lightly and let cook for 15-20 minutes on medium heat
  5. lower heat slightly
  6. break eggs directly into tomato-onion mixture
  7. when egg whites are partially cooked, very gently nudge around eggs so that the onions and tomatoes get in between the eggs
  8. sprinkle a little more salt on eggs
  9. once egg whites are almost cooked through gently nudge them around a little bit and place cover on pan for 2 minutes
  10. very gently cover eggs with a little of the tomato-onion mixture and cover for another minute
  11. eat immediately
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