Silvio Abreu
Funchal, Madeira, Portugal
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  • Silvio's Blog

  • Apr 14th 2021 at 7:38 AM
    Eggs in tomatada


    120 g (1 small can) canned tuna oil
    60 g chopped onion
    2 garlic cloves
    1 tablespoon. powdered curry tea
    400 g very ripe tomato leftovers
    40 g green pepper
    50 g red pepper
    1 tablespoon. salt coffee
    qb pepper
    2 eggs M
    q paprika
    1 tablespoon. of chopped coriander soup



    1. Heat two tablespoons of the olive oil from the canned tuna in a saucepan. Add the onion and garlic cloves and sprinkle with the curry.
    2. When the onion begins to brown, add the tomato seeded and crushed, or crushed with a fork, and simmer for about 6 minutes.
    3. Add the tuna, drained and chipped, the peppers into thin strips, the salt and pepper. With a wooden spoon, dig holes in the cooking and lay the eggs there. Cover and cook gently for about 8 minutes.
    4. Sprinkle the egg yolks with a pinch of paprika and sprinkle the cooking with the coriander.

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