Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 600g plum tomatoes, peeled and chopped or
  • 1 can of diced tomatoes.
  • 6 eggs
  • Salt and freshly ground pepper

Method:

1. Heat the olive oil on medium heat in a nonstick skillet.

2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.

3. Insert the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.

5. Include the eggs with the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.

6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately..

Difficulty: Easy

Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Insert the tomatoes and cook over low heat until the liquid evaporates for about 40 minutes.