Eggs and Tomatoes

Author: Jessie Schembri

• 2 Tomatoes - large
• 2 Onions
• 3 Eggs
• Salt and pepper
• Olive oil

• Peel and chop the tomatoes and the onions and put them in a frying pan.
• Add olive oil and a pinch of salt and pepper to own taste.
• Cook on a low heat for about five minutes.
• Then beat the eggs and pour the beaten eggs on to the cooked mixture of tomatoes and onions adding a knob of butter. Continue cooking as for scrambled eggs.
• When done you can serve this with servings of meat or fish or even by itself with sandwiches or toast.

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Updated: 16 October 2006

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