Recipe information
Yield
serves 4
Ingredients
2 cloves garlic, crushed
1 tablespoon extra-virgin olive oil
1 pound tomatoes, peeled and chopped
1 teaspoon sugar
Salt and pepper
2 tablespoons chopped mint leaves or flat-leaf parsley
4 eggs
Preparation
Step 1
In a large skillet, heat the garlic in the oil, then add the tomatoes, sugar, salt, and pepper.
Step 2
Cook for 10 minutes and stir in the mint or parsley. Crack the eggs open and drop them whole into this sauce. Cook until they set.
Variation
Step 3
You may stir the eggs a little to have a creamy scramble.
Step 4
Fry 1 chopped onion in 2 tablespoons of oil till golden before adding the garlic.
