Serves: 2
Time to make: 30 minutes
Time to make: 30 minutes
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
- Candida Approved
Ingredients
- 4 free-range eggs
- 1 medium yellow onion
- 2 pints of cherry tomatoes
- 1 handful of fresh basil
- Sea salt
- Black pepper
- Extra virgin olive oil
Directions
First start by slicing the onion into thin slices and the cherry tomatoes into halves -- chop the basil, but not too much. Heat a pan to medium heat (No. 5) on the stove. Once the pan is hot, add olive oil to the pan and gently place the onion into the pan away from your position. Add a little sat and pepper. Cook the onions for about 5 minutes or unit they're just about transparent and then add the tomatoes and fresh basil. Add a little more salt and pepper. Stir everything together and continue to do so for about 5 minutes or until the tomatoes begin to wilt -- don't overcook the onions! Once the tomatoes begin to wilt, crack the eggs on top of everything -- don't stir -- place a lid on the pan, reduce the heat to low (No. 1), and let the dish sit for about 4-5 minutes to cook the eggs. If you like runny eggs, leave the lid on for 1-3 minutes instead. Remove from the stove and let it sit to cool for 5 minutes. Correct seasoning if need be.
