Eggs in Tomato Sauce

Name: Eggs in Tomato Sauce
Yield: 6
Ingredients: 3 cloves of garlic, minced; 1 medium onion, finely chopped; 4 tablespoons of olive oil; 1 tomato, diced with seeds; 2 tablespoons of parsley or cilantro, minced; 4 cups of water; 1 tablespoon of lemon juice; 6 eggs; 2/3 cup of cassava flour; Salt to taste

1
3 cloves of garlic, minced
2
1 medium onion, finely chopped
3
4 tablespoons of olive oil
4
1 tomato, diced with seeds
5
2 tablespoons of parsley or cilantro, minced
6
4 cups of water
7
1 tablespoon of lemon juice
8
6 eggs
9
2/3 cup of cassava flour
10
Salt to taste

Ingredients

1
3 cloves of garlic, minced
2
1 medium onion, finely chopped
3
4 tablespoons of olive oil
4
1 tomato, diced with seeds
5
2 tablespoons of parsley or cilantro, minced
6
4 cups of water
7
1 tablespoon of lemon juice
8
6 eggs
9
2/3 cup of cassava flour
10
Salt to taste

Directions

1
Fry the garlic and onion in olive oil until golden brown
2
Add the tomato, parsley, and cook on low heat with the lid covered for 5 minutes
3
Increase the heat, add water and when boiling, add lemon juice and eggs
4
Reduce the heat, cover, and cook until the eggs are firm
5
Use a slotted spoon to remove the eggs and reserve them
6
Add cassava flour to the sauce and mix until it thickens and becomes shiny
7
Season with salt
8
Serve warm
9
Serves 6
10
262 calories per serving.