Eggs with tomato turn watery when the eggs go in before the tomato has given up its liquid. The tomato needs at least five minutes in the pan for that liquid to cook away. Only then do the eggs fold into the tomato instead of poaching in it.
Ingredients
For the pan
To serve alongside
Method
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Peel the tomatoes
Score a cross in the top of each tomato, dip them in boiling water for 30 seconds, drop them into cold water and peel off the skins.
-
Chop them
Cut them into cubes.
-
Cook
Cook the tomatoes in butter for 7 minutes, until the liquid has clearly reduced.
-
Add the eggs
Crack in the eggs and scatter with salt and the spices.
-
Stir
Stir gently with a fork and cook for 3 minutes. Do not work it into a uniform mixture.
-
Serve
Serve hot, in the pan.
Tips
- Cook the liquid out of the tomato; otherwise the egg poaches in water and breaks up.
- Peel the tomatoes, as the cooked skins curl up in the pan like scraps of paper.
- Do not stir it smooth; the tomato and the egg should stay visible as separate things.
Nutrition
265
kcal
15 g
Protein
19 g
Fat
8 g
Carbs
6 g
Sugar
2 g
Fibre
Values are per serving and approximate.