Ingredients with Measurements:
- 4 large eggs
- 2 medium-sized tomatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced tomatoes to the skillet and cook for another 5-7 minutes until the tomatoes are soft and have released their juices.
4. Season the tomato mixture with salt and pepper to taste.
5. Crack the eggs into the skillet on top of the tomato mixture.
6. Use a spatula to gently break the yolks and spread the eggs out evenly over the tomato mixture.
7. Cook the eggs for 3-5 minutes until the whites are set but the yolks are still runny.
8. Use the spatula to break the eggs into smaller pieces and mix them into the tomato mixture.
9. Garnish with fresh parsley or cilantro and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Carbohydrates: 6g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of onion you prefer, such as red onion or shallots.
- You can use any type of fresh herbs for garnish, such as basil or chives.
Variations:
- You can add sliced chorizo or ham to the skillet for a heartier dish.
- You can add sliced bell peppers or mushrooms to the skillet for extra flavor and nutrition.
Tips and tricks:
- Make sure to use a large skillet so the eggs have enough room to cook evenly.
- Don't overcook the eggs or they will become tough and rubbery.
- Serve with crusty bread to soak up the tomato sauce.
Storage instructions:
- This dish is best served immediately and does not store well.
Reheating instructions:
- This dish is not recommended for reheating.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the eggs are not cooking evenly, cover the skillet with a lid to help steam the eggs.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food history:
- Huevos Rotos con Tomate is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
- This dish is savory and slightly tangy from the tomatoes.
Serving suggestions:
- Serve as a breakfast or brunch dish, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish