Tomato Stew with Egg and Toast

Ingredients

• Sliced Bread2 slice (80 g)
• Tomato2 count (260 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross-shaped cut at the top of the tomatoes of approximately one finger deep.

2. 2

   Step 2

   Place the tomatoes and garlic in a pot with boiling water and boil for 5 minutes.

3. 3

   Step 3

   Next, remove, blend and set aside.

4. 4

   Step 4

   Simultaneously, preheat a pan over medium heat. While heating, chop the onion.

5. 5

   Step 5

   Once heated, add the oil, spread and add the onion with a pinch of salt. Stir-fry for 3-5 minutes.

6. 6

   Step 6

   Then add the sauce and add the cheese cut into small pieces. Let stand for 5 more minutes.

7. 7

   Step 7

   You can use white/fresh, mozzarella, ricotta or cottage cheese. Season to taste with salt and pepper and add parsley if available.

8. 8

   Step 8

   Once the stew thickens, crack the egg and add a pinch of salt. Cook until the egg white sets and remove from the heat.

9. 9

   Step 9

   Simultaneously, slice the bread and toast on both sides over low heat. Be careful not to let it burn.

10. 10

    Step 10

    Serve the tomato stew with egg and toasts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Stew with Egg and Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.