Egg Dish with Caramelized Onions and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tomato (s), peeled, pitted and roughly chopped
- 20 thick olives, green, pitted
- 2 tablespoon olive oil
- 2 onion (s), very finely chopped
- 0.5 teaspoon ½ sugar
- 2 clove (s) garlic, finely chopped
- 1 bay leaf
- 8 egg (s)
- 4 tablespoon coriander greens, chopped
- 2 teaspoons ground cumin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes in a colander. In the meantime, blanch the olives for 1-2 minutes, then roughly chop them.
- Heat the olive oil in a pan. Fry the onions, olives and sugar while stirring until the onions are lightly caramelized, this takes about 8-10 minutes.Now stir in the tomatoes, garlic and bay leaf, simmer on a low flame for about 15-30 minutes, most of the liquid should have evaporated. Remove the bay leaf.
- In the meantime, beat the eggs in a bowl, whisk with the coriander, cumin, salt and pepper. Pour the eggs into the simmering tomato sauce, stir gently, the egg mixture should be infused with the tomato sauce. Now let the eggs set.
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