Ecomely

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Eggs with onion: recipe illustration
Everyday meals

Eggs with onion

Eggs gently scrambled with melted onions and tomatoes, typical of Mozambican home cooking. The dish is soft and fragrant, eaten on its own with bread or served with white rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

200 kcal per serving

Protein
10.7 g
Carbohydrates
5.1 g
of which sugars
4.2 g
Fat
14.7 g
of which saturated fat
2.9 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel and finely slice the onions. Dice the tomatoes after blanching them so they peel easily.
  2. Heat the oil in a frying pan over medium heat and sauté the onions for 5 minutes until translucent.
  3. Add the crushed garlic and tomatoes, then simmer over low heat for about 8 minutes until you have a thick, melting sauce.
  4. Crack the eggs into a bowl, lightly beat them with the salt and pepper, then pour them into the pan.
  5. Stir gently with a spatula, scraping the bottom, until the eggs are just set but still soft, about 3 minutes.
  6. Sprinkle with paprika and coriander if using, then serve immediately.

Variations and tips

Spicy version. Add finely sliced fresh chili with the onions to give the dish some character.

With what you can find here. Drained canned tomatoes can replace fresh tomatoes when they are out of season.

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Original Ecomely recipe.