Eggs with Tomatoes

فاطمة العلوينيChef

Ingredients

• 3 eggs
  3 pieces
• 2 large onions
  2 pieces
• 1/4 cup olive oil
  0.3 cup
• 6 cloves of garlic
  6 cloves
• 1/2 teaspoon garlic paste
  0.5 teaspoon
• 12 large tomatoes, peeled
  12 pieces
• Mint
  0
• Basil
  0

Steps

1. 1

   Heat the oil in a tray. Add the onions and fry for 15 minutes until golden brown. Add the chopped tomatoes along with their juices. Heat the mixture on low for 15 minutes. Add the garlic at the end and stir to distribute it throughout the mixture.

   Required Tools:

   Tray

   15 min
2. 2

   Crack each egg into a small bowl. Using a wooden spoon, create large openings in the tomatoes and place the first egg in, then the second, and so on. Usually, 6 eggs can be placed.

   Required Tools:

   Wooden Spoon

   5 min
3. 3

   Place the tray in an oven at 180 degrees Celsius or on the stove for 15 minutes, until the egg whites are cooked.

   Required Tools:

   Oven

   15 min
4. 4

   Sprinkle some mint or basil and serve hot or at room temperature, with pita bread on the side.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Mintper 100g

Energy70 kcal

Protein3.75 g

Total Fat0.9 g

Carbohydrate14.9 g

Dietary Fiber8 g

Basilper 100g

Energy23 kcal

Protein3.15 g

Total Fat0.64 g

Carbohydrate2.65 g

Dietary Fiber1.6 g

Total Sugars0.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags