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Ingredients20 m servings 397
Original recipe yields 2 servings
- Season beaten eggs with salt.
- Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
- Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.
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- Cook's Note:
- Use corn oil if preferred.
Per Serving: 397 calories; 34.8 12.6 10.7 279 1275 Full nutrition