Ingredients
- 2–3 large tomatoes, diced, seeded if you wish
- 5 eggs
- oil
- 1 clove of garlic, finely chopped
- salt
- bread to serve
Instructions
- In a medium skillet, heat one tablespoon of oil over medium heat, and cook the garlic for a minute.
- Add the chopped tomatoes with their juice and cook for 10 minutes. Until tomatoes are soft and all juices have evaporated.
- Add eggs and stir until eggs are almost cooked. Remove from heat.
- The heat of the pan will finish cooking the eggs.
- Serve with country bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Eggs
- Method: Stove-cooked
- Cuisine: Chilean