Tomato and Egg Skillet

Ingredients · 4 servings

• 40 gButter
• 120 gOnion
• 500 gTomatoes
• 8 gCornstarch
• 200 gEggs
• 5 gParsley
• 5 gSalt

Equipment

stovetop, chef knife, cutting board, lid, mixing bowl, serving spoon, skillet, whisk, wooden spoon

Instructions

1. 1
   Prep skillet

   Gather all ingredients, chop the onion, roughly chop the tomatoes, and set a 25 cm skillet on the stovetop. · 5 min

   What to look for: butter foaming gently

2. 2
   Soften onion

   Melt the butter in the skillet over medium heat, add the onion, and cook while stirring until soft and translucent. · 5 min

   What to look for: onion looks glossy and soft

3. 3
   Raise heat

   Increase the stovetop heat to medium-high to prepare the pan for cooking the tomatoes.

   What to look for: juices bubbling

4. 4
   Add tomatoes

   Add the tomatoes and salt, simmer while stirring until liquid reduces, then whisk cornstarch with eggs and pour the mixture into the skillet. · 4 min

   What to look for: tomatoes look thick and less watery

5. 5
   Set eggs

   Lower the heat to medium-low, cover the skillet, and cook until the eggs are just set. · 5 min

   When it is done: eggs are fully set with no liquid egg remaining

6. 6
   Garnish serve

   Sprinkle the parsley over the skillet and serve immediately while warm. · 1 min

   What to look for: fresh green garnish