Sautéed tomatoes and eggs

Name: Sautéed tomatoes and eggs
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 eggs large; 60.00 ml oil; 2.00 onion chopped; 2.00 garlic cloves, crushed; 1.00 green pepper chopped; 6.00 tomatoes peeled and chopped; 5.00 ml dried mixed herbs; 5.00 ml sugar; salt and freshly ground black pepper to taste

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (9)

6.00	eggs — large
60.00 ml	oil
2.00	onion — chopped
2.00	garlic — cloves, crushed
1.00	green pepper — chopped
6.00	tomatoes — peeled and chopped
5.00 ml	dried mixed herbs
5.00 ml	sugar
	salt and freshly ground black pepper — to taste

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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.