Eggs in Tomatoes with Tuna
Don’t know what to do with leftover overripe tomatoes? Try these eggs in tomato sauce. This version with tuna is simple, quick, and very nutritious. And most important: no waste.
Ingredients
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60 g chopped onion
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2 clove garlic
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1 teaspoon curry powder
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40 g green pepper
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50 g red pepper
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pepper
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2 eggs
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Paprika
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1 tablespoon chopped coriander
Preparation Method
- Heat two tablespoons of the oil from the canned tuna in a pan. Add the onion and the garlic cloves and sprinkle with the curry.
- When the onion starts to brown, add the tomatoes, cleaned from the seeds and crushed, or mashed with a fork, and let it simmer for about 6 minutes.
- Add the tuna, drained and shredded, the peppers in thin strips, salt, and pepper.
- Use a wooden spoon to make holes in the cooking and add the eggs. Cover and leave to cook gently for about 8 minutes.
- Sprinkle the egg yolks with a pinch of paprika and sprinkle the cooking with the coriander.
