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Instructions |
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Clean the chives and cut into thin slices
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Heat a little oil in a non stick pan and add the chive.
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When lightly golden add the tomato pulp.
Season with salt and oregano. Cook for 5 to 6 minutes.
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Pour the eggs in the sugo. When the egg white is firm turn off the fire, top it with a little salt and serve.
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Originally Submitted
7/16/2011
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