I love love love this recipe; I remember years ago I went to a friend’s house and her mother made a similar recipe; the tomatoes in the base, the eggs sitting on top and I thought in my head, how on earth did she do that?! Unfortunately, I never asked her for the recipe as I was not into cooking in my teen years lol.
Recently getting married and transitioning out of veganism, eggs were the best option to try to slowly transition without shocking my body.
As I sat there one morning thinking what can I make for breakfast for my husband before he goes to work? The memory of the delicious recipe I had once tasted years ago popped in my head. And so I decided to make my own recipe and wing it !
Let me tell you, my husband is a huge fan of this recipe and so am I. It’s so delicious with fresh warm baguettes in the morning. I love that it’s quick and can be utilized as a way to also get rid of some leftover veggies you may have in the fridge (optional).
I hope you will enjoy this recipe as much as our household does.
Ingredients :
•2 small tomatoes
•1/2 onion
•3-4 garlic
•some green onions
•1-2 tbsp of Oil of choice
•Some salt
•Some black pepper
•Some cayenne pepper
•Some Thyme
•Leftover cooked veggies (optional)
Instructions :
1. You want to put in the pan 1-2 tbsp of oil (depending on the amount you’re cooking); put pan on high Medium
2. From there you want to add your thinly sliced tomatoes and let it cook for about 5 minutes until it’s soft. Add salt, pepper, and cayenne pepper. (Optional: you can include your leftover cooked vegetables that have been sitting in the fridge for a minute with the tomatoes as a base.)
3. Now you want to add your eggs and lower pan to Medium Low. Once eggs are starting to cook, add your chopped garlic and onion, add more salt , black pepper, cayenne, and thyme.
4. Let it cook for another 1-2 minutes and add your green onions.
5. Separate your eggs in sections and let it cook until done to your liking.
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