Eggs with Tomato
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- olive oil
- garlic
- parsley
- tomato, grated
- salt
- eggs
- olives
- canned pimientos
Instructions
- Heat olive oil in a skillet with garlic and parsley. Remove the garlic clove. Add the grated tomato and salt to taste. Once the tomato sauce is ready, beat the eggs. Pour them into the skillet, stirring constantly until they set and become well scrambled.
- Serve on a platter, garnished with olives and canned pimientos.