Sautéed tomatoes and eggs

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 6
    large eggs
  • 60
    ml
    oil
  • 2
    onions, chopped
  • 2
    cloves garlic, crushed
  • 1
    green pepper, chopped
  • 6
    tomatoes, peeled and chopped
  • 5
    ml
    dried mixed herbs
  • 5
    ml
    sugar
  • salt and pepper to taste
 

Method

 
Poach eggs in rapidly boiling salted water, drain well. Heat oil and sauté onions, garlic and green pepper until transparent. Add fresh tomatoes (or use 2 x 410 g cans chopped tomatoes), herbs, sugar and seasoning. Stir-fry gently until tomatoes are just cooked. Spoon onto a platter or individual plates and place poached eggs on top of tomato mixture. Sprinkle with chopped parsley and serve warm. Serves 6.
 

Read more on: poach  |  eggs
 

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