5/365 – Scrambled eggs with tomato

Scrambled eggs with tomato

Scrambled eggs with tomato – Haitian style

Preparation: 10 min

Cooking time: 25 min

Servings size: 4

1 cup  diced tomatoes

1 cup   diced onions

6Eggs (beaten)

½ tsp   Tomato paste

¼ tsp  Salt

¼ tsp  Bouillon powder

¼ cup  oil

Preparation:

Add oil and onion in a pan. Cook until transluscent. Add tomatoes, salt, bouillon powder. In about 15 minutes tomatoes should be nicely cooked. Make sure the eggs are beaten in a separate bowl. Pour the beaten eggs over the tomatoes and onions. Stir. Don’t let the eggs dry out. Stir until all the egg is cooked.

Bon Appétit!

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