My Mother's Tomato and Eggs
photo by Linky
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 large beefsteak tomatoes (not overly ripe and not too hard, better to have them on the semi-firm side)
- 2 tablespoons olive oil
- 4 large eggs
- goya adobo seasoning, to taste or sea salt
- ground black pepper
directions
- Core and cut tomatoes into 1 1/2 - 2 " slices; set aside.
- In a bowl, beat eggs and set aside.
- 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.
- 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. NOTE: Be careful not to over season with adobo because you don't want it to be over-salty.
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Reviews
-
This may sound weird, but this left such a delicious taste in my mouth when I was done cleaning my plate...! I probably should have plated the tomatoes before adding the eggs to the pan, b/c they did get slightly mushy, but it was so worth it. What a delicious, healthy, low-point breakfast! Oh, I used a couple sprays of olive oil and home made Adobo seasoning. Thanks, Nat's Mama!
RECIPE SUBMITTED BY
ForeverMama
United States
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