Onion, tomato and leek pan with parsley egg

Ingredients for 1 servings:

• 2 m.-large shallot(s)
• 2 m.-large tomato(s)
• 2 cloves garlic
• 50 g leek
• 1 large egg(s)
• 10 g parsley
• 1 shot of condensed milk
• Salt
• pepper
• chili flakes
• Fat, for the pan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Juicy and fruity – a very light meal in hot weather

Heat the fat in a small pan over medium heat. Peel, halve, and slice the onions, and add them to the pan. Reduce the heat to the second lowest setting. Peel the garlic, chop very finely, or press it, and add it. Slice and dice the tomatoes and add them. Halve the leek, cut it into thin slices, and add it. Mix everything well and season with the spices. In a small bowl, beat the egg with the spices, condensed milk, and parsley and pour over the vegetables in the pan. Cover and let it set for about 15 minutes at the same heat. Once cooked, carefully slide the vegetable and egg mixture onto a plate and enjoy.