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Tomato and egg pan

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Ingredients for 4 servings:

  • 2 onions
  • 800 g tomatoes
  • 500 g zucchini
  • 2 tbsp olive oil
  • 4 eggs
  • salt and pepper
  • Paprika powder, sweet
  • Thyme, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick recipe

Peel the onions. Wash the tomatoes and zucchini, and dice them along with the onions. Sauté the diced vegetables in hot oil for about 5 minutes, stirring constantly. Beat the eggs with salt, pepper, paprika, and thyme, pour over the diced vegetables, and let them set over low heat. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato and egg pan

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