Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an
upright hand grater.
In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.
Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
Transfer to serving plates and sprinkle with grated Greek feta or kefalotyri cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 179 (62%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 846mg||260 %|
|Sodium 317.3mg||11 %|
|Potassium 278mg||7 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.3g|
|Protein 25.3g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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