Scrambled Eggs with Tomato Sauce
by Editorial Staff
A quick and tasty breakfast can be prepared with your favorite eggs and tomatoes.
Servings: 2
Ingredients
- Olive oil – 2 teaspoon
- Large onions (chopped) – 1/2 pc.
- Garlic (minced) – 1 clove
- Red pepper flakes – 1/8 teaspoon
- Anchovy fillet (coarsely chopped) – 1 pc.
- Canned tomatoes in their own juice – 500 g
- Large eggs – 4 pcs.
- Fresh parsley for garnish
- Toast (optional)
Directions
- Heat oil in a skillet over medium heat. Place the onion, garlic, pepper, and anchovy fillet. Fry, stirring occasionally, for 5-7 minutes.
- Mash tomatoes with a spoon or hands put in a pan with juice. Simmer over medium heat, stirring occasionally, for 8-10 minutes.
- Reduce heat to low. Gently break the eggs and pour over the sauce in a frying pan. Cover and cook for about 5 minutes, until the proteins are completely tightened. Remove the frying pan from heat, let stand for 5 minutes. Serve with toast and garnish with a sprig of parsley.
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