This link has been bookmarked by 7 people . It was first bookmarked on 19 Jul 2007, by Maggie Tsai.
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09 Dec 07
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04 Oct 07
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11 Sep 07
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25 Jul 07
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3 Tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
6 eggs
Salt and freshly ground pepper
1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.
Serves 3.
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19 Jul 07
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3 Tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
6 eggs
Salt and freshly ground pepper -
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