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Tuesday, March 6, 2012

Sauteed Tomatoes and Eggs

You might be wondering why I am making two egg dishes in a meal.  One eggs with onions and this sauteed tomatoes and eggs.  You see, the first one is my husband's favorite and the latter is my favorite so I had to do two egg dishes. 

In our house in Bulacan, we would always partner this with tuyo (dried salted fish) and the tomato-egg dish balances its saltiness which makes it more wonderful to eat.

Here is my version.

Ingredients
3 eggs
3 pcs big red ripe tomatoes, minced
1 medium onions, minced
1 tbsp garlic, minced
2 stalks spring onions, chopped
1 chicken broth cube
Magic Sarap (optional)
salt and pepper to taste

Procedure
Sautee onions, garlic, and spring onions.  Add the tomatoes and caramelise in medium heat. 
Put in the chicken broth cube, magic sarap and salt and pepper to taste.
When the juice of the tomatoes come out, turn off the heat.  Put in the eggs and mix well.

A comment or two will be appreciated...

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