Ingredients
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2
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2
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4
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-
-
-
-
-
-
-
-
-
-
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Directions
My Mother’s Tomato and Eggs, 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 family 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 , 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, used a couple sprays of olive oil and home made Adobo seasoning Thanks, Nat’s Mama!
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Steps
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1
Done
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Core and Cut Tomatoes Into 1 1/2 - 2 " Slices; Set Aside. |
|
2
Done
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in a Bowl, Beat Eggs and Set Aside. |
|
3
Done
|
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. |
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4
Done
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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. |
