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Ingredients
3 Tablespoons oil
1 Large Spanish or Bermuda onion, thinly sliced
1 Clove garlic, finely chopped
6 Ripe tomatoes, peeled & chopped
OR
2 (1 pound) Cans tomatoes
1 Teaspoon salt
1/2 Teaspoon pepper
1 Teaspoon leaf oregano, crumbled
6 Eggs
Hot cooked rice
Instructions
In medium skillet, heat oil. Saut� onion until tender but not browned. Add garlic and cook 1 minutes. Add tomato, salt, pepper and oregano and cook, uncovered, until slightly thickened.
The eggs can be dropped into tomato sauce to poach for 4 minutes. Lift out with slotted spoon. Set on rice and spoon sauce over.
OR lightly beat eggs and pour into the tomato sauce. Stir briefly. Let cook over medium heat until mixture starts to set and stir gently to scramble.
Serve over rice.