Tomato and onion are gently sautéed in olive oil before beaten eggs are stirred in over low heat. This Portuguese breakfast dish makes a practical, filling addition to brunch.
Sauté the onion in olive oil until soft, then add the tomato. Cook for 10 minutes, until the tomatoes release their juices and the mixture thickens.
Lightly beat the eggs with the salt and black pepper using a fork.
Pour the beaten eggs into the pan and cook over low heat for 5 minutes, stirring constantly with a wooden spoon, until creamy.
Do not overcook the eggs, or they will lose their creamy texture and become dry. Allergens: contains egg.
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