Tomato and Egg Stew

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

1
6 tablespoons of olive oil
2
1 medium onion, finely chopped
3
500g of ripe tomatoes, finely chopped
4
2 tablespoons of parsley, finely chopped
5
4 eggs
6
Tortilla chips (any type)
7
Salt and black pepper to taste

Ingredients

1
6 tablespoons of olive oil
2
1 medium onion, finely chopped
3
500g of ripe tomatoes, finely chopped
4
2 tablespoons of parsley, finely chopped
5
4 eggs
6
Tortilla chips (any type)
7
Salt and black pepper to taste

Directions

1
Heat the olive oil in a pan over medium heat for 2 minutes
2
Add the onion and cook until softened
3
Add the tomatoes, salt, and parsley, and cook for 5 minutes with the lid on, over low heat
4
Check the seasoning
5
Using a wooden spoon, make some holes in the sauce and add the eggs
6
Cover the pan and cook for 6 minutes (at this point the yolks should be runny) or until desired doneness
7
Then serve hot with tortilla chips
8
333 calories per serving