A very rustic and simple dish of eggs and and cherry tomatoes can make your life complete within 15 minutes. You’ll be happy that it’s done before you know it and how satisfying your palates will be when you serve this over rice. Since I’m on the Atkins diet, no carbs for me. 😦
2 cloves chopped garlic
6-8 cherry tomatoes halves
1-2 green onions (roughly chopped into half inches. Cook the white tip first; the green part will be last for garnishing)
1 tsp. rosemary oil
1-2 tsp. olive oil
sea salt & black pepper to taste
1 tsp. fish sauce – preferably over sea salt (I used fish sauce rather than the sea salt this time)
Heat up the pan and put in the rosemary oil and olive oil on medium heat.
Put in the garlic and the white tips of the green onions only for about 2-3 minutes.
Throw in the cherry tomatoes and pan fry it for another 5-6 minutes or until the tomatoes are a bit wilted
Crack all 4 eggs into the pan and give it a few seconds to cook the bottom before stirring it around. Salt (or fish sauce) + Pepper to taste.
Break the yolk and cook until the eggs are done the way you like it. I like mine a bit on the soft side so I don’t leave mine on too long. At this point you can throw in the green onions and let the heat wilt it a bit before serving it.