Tomato and Egg Stew

Name: Tomato and Egg Stew
Yield: 4
Ingredients: 6 tablespoons of olive oil; 1 medium onion, chopped; 500g of ripe tomato, chopped; 2 tablespoons of parsley, chopped; 4 eggs; Toasted bread slices (any type); Salt and black pepper to taste

1
6 tablespoons of olive oil
2
1 medium onion, chopped
3
500g of ripe tomato, chopped
4
2 tablespoons of parsley, chopped
5
4 eggs
6
Toasted bread slices (any type)
7
Salt and black pepper to taste

Ingredients

1
6 tablespoons of olive oil
2
1 medium onion, chopped
3
500g of ripe tomato, chopped
4
2 tablespoons of parsley, chopped
5
4 eggs
6
Toasted bread slices (any type)
7
Salt and black pepper to taste

Directions

1
Heat the olive oil in a pan for 2 minutes, then sauté the onion
2
Add the tomato, salt, and parsley, and cook for 5 minutes with the lid on at low heat
3
Check the seasoning
4
With a wooden spoon, make some holes in the sauce and add the eggs
5
Cover the pan and cook for 6 minutes (at this point the yolk will still be runny) or to your desired doneness
6
Serve immediately with toasted bread.