Ingredients
12 large eggs
2 large onions, quartered and sliced
3 cups peeled ripe tomatoes, diced
1 teaspoon hot sauce (or to taste)
salt and pepper, to taste
olive oil
Method
Sources
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RecipeNLG
dataset
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Ruby port — cheese pairing, reductions, poaching pears
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Ruby port — cheese pairing, reductions, poaching pears
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Add oil to large frying pan, enough to saute the onions. Heat to medium high heat. Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and saute until softened. Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture). Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions. Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble. Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.