This is the ideal summer breakfast


Egg Tomato Omelet - Kayiana
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Egg Tomato Omelet - Kayiana
Print Recipe
  1. Boil some water and add the tomatoes when the water boils, keep for half minute, take out, clean the skin and blend till you end up with fresh tomato juice OR just cut the tomatoes into small cubes. OR cut the tomatoes in 2 and using a grater, grate all the pulp from the tomato skin.
  2. In an nonsticky pan, heat the oil, add the tomato juice, salt, fresh pepper and cook for about 10 minutes on a low heat.
  3. Break the 4 eggs and add them to the sauce.A teaspoon of sugar helps balance the acidity.
Method I
  1. Stir for about 2 minutes or until the eggs are cooked and the result looks like in my picture. Sprinkle with dry oregano and extra fresh pepper.
  2. Serve hot with feta. Some areas in Greece add 2 spoons of milk when the eggs are cooking and peppers before the tomato juice.
Method II
  1. After cracking the eggs into the tomato juice, put on a lit and cook on a low heat for 6-8 minutes or until the egg yolks have the wanted consistency, like in my picture.
  2. Serve with oregano, extra fresh pepper and feta.
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