Some people wish it was Sunday, just to take a break from their daily routine. For me and my siblings, it was different. The only thing we wanted was a small portion of the family Sunday morning eggs. The thought of fresh eggs from free range chickens simmering with garlic, onion and cilantro will make you count the days til Sunday. The smell alone is satisfying. A lovely accompaniment to milk tea!
- 1 tablespoon olive oil or vegetable oil
- 3 whole eggs
- 1 small red onion, thinly sliced in rings
- 1 small garlic clove, thinly sliced
- 3 grape tomatoes, halved
- 1 sprig cilantro, leaves only
- 2 tablespoons Water
- Salt and pepper to taste
1- Heat oil in a nonstick pan on low heat
2- Crack eggs in the pan, place vegetables and cilantro over the eggs, season with salt and pepper.
3- Pour water into the pan, cover and let simmer for 3 minutes or to desired doneness.
4- Remove from heat, take cover off and with a spatula, release egg off the sides off the pan.
5- Slide eggs off onto a plate and serve warm with fried potato and baguette.