Ingredients for Syrian Tomato And Eggs
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How to Make Syrian Tomato And Eggs
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves of minced garlic and sauté until fragrant and lightly golden, about 1 minute. Be careful not to burn the garlic.
- Add 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of sugar, and a pinch of salt. Bring to a simmer, then cover and cook for 15 minutes, stirring occasionally, until the tomatoes have softened.
- Crack in 6 large eggs and stir gently to combine with the tomatoes. Add 1 teaspoon of dried oregano, salt and pepper to taste.
- Cover and cook for another 3-5 minutes, or until the eggs are set to your liking. Stir gently halfway through to ensure even cooking.
- Serve immediately, optionally over toasted bread or alongside a side salad for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
25g
Fat
12g
Carbs
3g
