Breakfast Sheshuka
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
tomatoes
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | small |
onions
chopped |
|
| 5 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
tomatoes
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | small |
onions
chopped |
|
| 5 | large |
eggs
slightly beaten |
|
Directions
Sauté onion and garlic in vegetable oil (preferably safflower or sunflower) until opaque and tender.
Add tomatoes, and cover.
Lower heat and cook until tomatoes are cooked to desired texture (best if not overcooked).
Add eggs and turn up heat. Cook until eggs are just dry (some prefer it still somewhat more moist).
Salt and pepper to taste.
