Spanish Eggs

 

For those who want a meatier alternative, you might add some chorizos.

 

Spanish Eggs

(serves 2)

 

Ingredients

4 eggs

1/2 a can of diced tomatoes

1/4 medium onion, finely chopped.

1 clove of garlic, finely chopped

2 stalks of fresh thyme, stem removed

2 stalks of fresh oregano

1 teaspoon of dried rosemary leaves or 1 big sprig of fresh rosemary

1 tablespoon of olive oil

2 tablespoons of freshly grated parmesan cheese

salt & black pepper to taste

 

In a skillet over medium heat, heat the oil. Fry the garlic and onions until they are aromatic.

 

Add the chopped tomatoes and season with salt and pepper to taste. When the sauce has begun to bubble, add the herbs.

 

 

 

Cook for 5–8 minutes, depending on the thickness of the sauce. Sprinkle with parmesan cheese and gently break two eggs on top. Cover the skillet and cook the eggs until they are done to your liking. Serve immediately.