Sautéed tomatoes and eggs

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


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


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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