YOUR SOLIN GENERATED RECIPE
Enjoy a vibrant dish where the richness of gently stewed tomatoes and aromatic spices perfectly melds with the silky texture of eggs. This dish offers a pleasant kick from fresh chili and garlic, making for a warming, satisfying plate that's delicious any time of the day.
INGREDIENTS
4 large whole eggs
2 large egg whites
1 cup diced canned tomatoes (no salt added)
1/4 cup diced onion
1 garlic clove, minced
1 medium fresh chili pepper, diced
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced onion and sauté until softened, about 2-3 minutes.
Stir in the minced garlic and diced chili pepper, cooking for another 1 minute until fragrant.
Pour in the diced tomatoes with their juices and let simmer for 3-4 minutes, allowing the flavors to meld.
In a bowl, whisk together the 4 whole eggs and 2 egg whites. Season lightly with salt and pepper.
Pour the egg mixture into the skillet with the tomato mixture. Allow the eggs to set gently, stirring occasionally to create soft curds.
Continue to cook until the eggs are just set but still moist, about 3-4 minutes.
Taste and adjust seasoning if necessary before serving.