Ingredients for 6 portions
2 Tbs. of olive oil
1 yellow onion finely chopped
4 medium or 6 small ripe tomatoes chopped
9 eggs
Coarse sea salt
¼ cup of cilantro leaves (reserve some for garnishing)
In a nonstick skillet put the olive oil over medium heat and sauté the onions until they are translucent, approximately 4-5 minutes. Add the tomatoes and cook for 2 minutes. Lower the heat, cover and cook for 4-5 more minutes. Add the eggs and cook uncovered for 3 minutes, stirring constantly. Add the cilantro leaves and cover to keep the moisture. Simmer for 3 more minutes. Salt to taste.
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