Made by slowly softening tomato and onion in olive oil, then folding in beaten eggs and stirring gently over low heat, this Portuguese breakfast dish is a practical, filling option for brunch.
Soften the onion in olive oil, add the tomato, and cook for 10 minutes until it releases its juice and thickens.
Lightly beat the eggs with a fork along with the salt and black pepper.
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 the creamy texture will be lost and they will turn dry. Allergens: contains egg.
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