Preparation

Lightly fry the chopped onion, add the tomato puree and salt. Break the eggs, put one next to the other in this sauce and pour a little on top of each one, and let it cook over low heat. Serve straight away on individual plates.

Ingredients

  • 4 eggs
  • 3 tablespoons tomato puree
  • 1 onion
  • 3 tablespoons of water
  • 1 teaspoon salt
  • 3 tablespoons fat