Ingredients
Units
- 1 chopped tomato cubes
- 60 grams or 2 ounces of cheese to melt (Havarti or muenster)
- 3 – 4 eggs
- salt
- bread to serve, ideally something rustic
Instructions
- In a medium skillet, cook the chopped tomatoes over medium heat until all the tomato juice has evaporated—season with salt.
- Add cheese and cook for 1 minute to begin to melt.
- Lower the heat and add eggs, stir slowly and take out the flame before the eggs are ready. They will finish cooking with the residual heat.
- Serve with bread, or take out the bread crumbs, fill with eggs, and serve as a sandwich.
- Enjoy hot or room temperature.
Notes
I wrote this sponsored conversation on behalf of the American Egg Board in 2016. The opinions and text are all mine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove-cooked
- Cuisine: Chilean