My Mother's Tomato & Eggs
Recipe: #16784
January 16, 2015
Categories: Breakfast, Side Dishes, Eggs, Tomato, Portuguese, Brunch, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"Since I can remember my mom made this dish. It was one of our favorites and both my sister and I continue to make it for our families. Best thing is that it is quick and easy as can be to prepare. It can be served as a side dish for meat, fish or on its own. Note that the tomatoes are meant to be the star of the dish not the eggs. Hope you enjoy it too."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (162.1 g)
- Calories 140.1
- Total Fat - 11 g
- Saturated Fat - 2.3 g
- Cholesterol - 156.2 mg
- Sodium - 65.4 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 1.4 g
- Sugars - 3.1 g
- Protein - 6.3 g
- Calcium - 34.9 mg
- Iron - 1.1 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Core and cut tomatoes into 1 1/2 - 2" slices; set aside.
Step 2
In a bowl, beat eggs and set aside.
Step 3
Prepare a skillet over stove-top to high heat. Add the olive oil. When olive oil is hot, add tomatoes and saute on all sides until they are blistered, brown and semi-charred (not burned). Cook through but making sure they do not disintegrate. Season with adobo seasoning to taste.
Step 4
Lower heat to medium-low. Add eggs and season with the adobo seasoning and black pepper. Cook until eggs are cooked through. Remove from heat.
Step 5
NOTE: Be careful not to over season with adobo because you don't want it to be over-salty.
Tips
No special items needed.
5 Reviews
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