Spanish Eggs

Ingredients

• six eggs
• one large raw tomato
• one generous table-spoonful of butter
• one level teaspoonful of salt
• one-fourth of a teaspoon ful of pepper
• a slice of onion

Method

1. 1

   Rub a slice of onion over the inside of a frying-pan.

2. 2

   Pare the tomato and cut it into bits; then put it into the frying-pan with the butter and cook for five minutes, stirring occasionally.

3. 3

   Beat the eggs well, and at the end of the five minutes, put them into the pan with the salt and pepper.

4. 4

   Stir constantly until the eggs begin to thicken, then pour the mixture into a warm dish and serve at once.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 216. The excerpt below is the record exactly as published.

Spanish Eggs. For this dish there will be required six eggs, one large raw tomato, one generous table-spoonful of butter, one level teaspoonful of salt, one-fourth of a teaspoon ful of pepper, and a slice of onion

Cook this with the app: pantry check, scaling, and the assistant.