Recipe: Egg-y Tomatoes
Recipe type: Breakfast
Serves: 3
- 3 medium tomatoes
- 45ml (3 tablespoons) EV olive oil
- 6 free-range eggs
- salt and freshly ground black pepper
- Blend the tomatoes in a bender and put to one side
- Heat the oil in a pan over a medium heat, before adding the blended tomatoes.
- Season to taste
- Stir the mixture whilst the excess liquid evaporates
- Once the mixture dries out, after about ten minutes, beat the eggs and stir into the tomatoes
- Keep stirring until the eggs are cooked through
- Serve & enjoy
Recipe by The Paleo Network at https://paleo.com.au/recipe-egg-y-tomatoes/
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