Eggs with Tomatoes and Cheese on Toast

Ingredients

• 2 tomatoes (Cut into medium-thick slices)
• 2.5 eggs (The recipe indicates 2 to 3; use the desired amount)
• cheese (A handful; grated. Type not specified)
• salt (½ tsp, according to the text; the stated combined amount also includes pepper)
• pepper (½ tsp shared with the salt; the amount corresponding to each is not specified)
• 1 tsp cumin
• 1 tsp paprika
• olive oil (For cooking; amount not specified)
• parsley or cilantro (Optional, for garnish; choose one of the two herbs)
• sourdough bread (For serving toasted; amount not specified. The audio specifies sourdough)

Steps

1. 1

   Cut the tomatoes into medium-thick slices and grate the cheese.

2. 2

   Heat a little olive oil in a skillet over medium-low heat.

3. 3

   Add the eggs to the skillet and cook them over medium heat. After 1 to 2 minutes, turn them over to cook on both sides.

4. 4

   Cover the skillet with a lid to retain the heat and help loosen the tomato skins.

5. 5

   Remove the lid and, if desired, carefully peel the tomatoes; this step is optional.

6. 6

   Sprinkle the salt, pepper, cumin, and paprika over the tomatoes.

7. 7

   Gently mash the tomatoes in the skillet.

8. 8

   Gently pour the eggs over the tomatoes.

9. 9

   Sprinkle with the grated cheese and parsley or cilantro. Cover the skillet so it can cook.

10. 10

    Cook for approximately 1½ minutes, or until the eggs reach the desired consistency.

11. 11

    Serve on toast.

Notes

The recipe does not specify the amount of oil, cheese, herbs, or bread. There is also an ambiguity in the quantity: it indicates ½ tsp of salt and pepper combined, without clarifying how much corresponds to each.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• egg dish
• quick
• skillet