Simple one-pan eggs cooked with tomatoes and onions.
2 eggsChicken eggs
120 gTomatoes
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40 gOnion
5 gFresh herb
Optional
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat a small skillet over medium heat and add a splash of olive oil.
Add the sliced onion and cook, stirring occasionally, until softened and lightly golden.
Stir in the chopped tomato, season with salt and black pepper, and cook until the tomato softens and some liquid evaporates.
Make small wells in the tomato and onion mixture, crack the eggs into the skillet, and season the eggs lightly with salt and black pepper.
Cover the skillet and cook until the egg whites are set and the yolks reach your preferred doneness.
Remove from the heat, sprinkle with the chopped fresh herb if using, and serve the skillet hot.