- 50gr spring onions 2 eggs
- 50gr caramelized onions
- 5-6 cherry tomatoes cut in 4 500gr finely diced tomatoes
- 100gr xynomizithra or sour mizithra cheese
- 40gr sauté bacon Cumin
- Extra virgin olive oil Castello del Barone Salt /pepper
In a pan, sauté fresh & caramelized onions with extra virgin olive oil.
Add the cherry tomatoes, bacon & tomato.
Bring to a boil.
Add cumin & salt/pepper.
After the sauce has thickened slightly, add the whole eggs and cover with the lid. Let them cook for 4-5 minutes.
Serve with sourdough bread if desired.