Low-fat North African eggs

North African egg originated in the Mediterranean, is an exotic food, its taste is special, nutritious, low-fat and low-calorie~ can meet the needs of any meal in the morning, noon and evening, many Michelin chefs also pick it.

Ingredients

Onion 1

Tomato 4

Mushroom 4

Egg 3

Blackpepper Appropriateamount

Salt 1 pinch

Ham 4 rolls

Cooking Instructions

To show you the finished product, a spoonful of pry up the whole egg, the soup and spices are collected into the egg, super satisfying!
The ingredients are all in order~
Slice the mushrooms and chop the onions in a food processor.
Pour in the butter.
The trick of peeling tomatoes, you can easily peel off the tomato skin by drawing a cross on the top of your head and then scalding it.
After the butter is evenly heated, add the onion and stir-fry until it is transparent and cooked (pay attention to protect your eyes, high-quality onions are really spicy)
Add diced tomatoes and stir-fry to get juice~ tips: If you like to be delicate. You can divide half of the tomatoes, beat them into tomato paste, and then pour them back into the pot and cook them together.
The juice is indispensable for chicken soup, put a piece in it, fresh!
When the tomatoes are juiced, add the mushroom slices and shredded ham.
Finally, change the heat to medium, dig three holes in the tomatoes, and simmer the eggs in them.
Cover the pot and lock in the aroma firmly!
Whole wheat dips are tastier.
A delicious meal rich in vitamins.
Best with beverages.