Heat the olive oil in a large frying-pan and fry the onions slowly for about 20 minutes or until very soft. Stir in the tomatoes and heat through for about 5 minutes. Season generously with salt and pepper. Break the eggs into the onion and tomato mixture and place the lid on the pan. Cook for about 15 minutes or until the eggs are firm. Season again and sprinkle with the herbs just before serving.
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|Serving Size: 1 Serving (776g)|
|Recipe Makes: 4|
|Calories from Fat: 481 (59%)|
|Amt Per Serving||% DV|
|Total Fat 53.4g||71 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 2115mg||651 %|
|Sodium 761.5mg||26 %|
|Potassium 1153.3mg||30 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.5g|
|Protein 65.3g||93 %|
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Calories per serving: 809
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