Description
A traditional Alentejo dish made with slowly cooked tomatoes and softly scrambled eggs, resulting in a simple, comforting, and economical meal perfect for any time of day.
Ingredients
5 ripe beef heart tomatoes
1 onion, chopped
3 garlic cloves, chopped
2 bay leaves
Salt to taste
Pepper to taste
3 eggs
Parsley to taste
1 tbsp olive oil
Slices of toasted bread for serving
Instructions
- Chop the onion and garlic, and cut the tomatoes into large pieces.
- Heat the olive oil in a pot and sauté the onion and garlic over medium heat until translucent and lightly golden.
- Add the tomatoes and bay leaves.
- Season with salt and pepper to taste.
- Cook over low heat for about 20 minutes, until the tomatoes break down and the sauce becomes thick and plentiful.
- In a small bowl, beat the eggs with a fork until well combined.
- When the sauce is ready, add the beaten eggs and stir quickly until cooked, then turn off the heat.
- Stir in chopped parsley to taste.
- Serve with toasted bread slices.
Notes
Add sweet paprika for a deeper flavor.
Mix small bread cubes directly into the pot for a rustic version.
Use canned peeled tomatoes when fresh ripe tomatoes are unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Portuguese – Alentejo
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 170mg
