InstaEggs in Purgatory
The breakfast Spain knows well and Brazil is just discovering. A generous amount of butter, red onion, and fresh tomatoes are cooked on medium heat until the skin releases. Then, everything is smashed in the pan. Eggs are added on top, covered, and the heat is turned off, allowing the residual heat to cook them in five minutes without drying the yolk. Generous mozzarella and fresh basil are added at the end, and the cheese melts from the steam. Protein, good fat, and restaurant flavor for a weekday breakfast.
Source
View original recipeThis recipe was adapted from content found on @vallandromichel. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Preparation
Ingredients
- a gostoButter
- 1 unitRed Onion
- a gostoCherry Tomatoes
- 1 unitFrozen Garlic Cube
- 4 unitsEggs
- a gostoBlack Pepper
- a gostoSalt
- a gostoShredded Mozzarella Cheese
- a gostoFresh Basil Leaves
Directions
- 1
Heat a pan over medium heat.
- 2
Add a generous amount of butter to the pan and let it melt.
- 3
Add chopped red onion and sauté until softened.
- 4
Add cherry tomatoes to the pan and cook over medium heat until their skins start to release.
- 5
Mash the cooked tomatoes with a potato masher or spoon until a rustic sauce forms.
- 6
Add 1 cube of frozen garlic and stir until melted and incorporated into the tomato sauce.
- 7
Crack 4 eggs directly into the tomato sauce in the pan.
- 8
Season with salt and pepper to taste.
- 9
Cover the pan with a lid, reduce heat to low, and let it cook for about 5 minutes using residual heat, or until the egg whites are set and the yolks are still runny.
5 min - 10
Sprinkle a generous amount of shredded mozzarella cheese over the eggs and tomato sauce.
- 11
Add fresh basil leaves on top.
- 12
Cover the pan again for a short time to allow the cheese to melt with the residual heat.
- 13
Serve immediately.