Budget Friendly Recipe
Recipe courtesy of Connecticut Food Bank, adapted from New Haven Cooks, A Project of City Seed.
- Sauté the onion in oil in a 10- or 12-inch fry pan.
- Add the vegetables, spices and sugar. Cook for about 15 minutes on low heat with the lid halfway on pan, stirring frequently.
- Crack each egg on top of the hot tomato mixture in a separate place. Cover and continue cooking on low heat until the eggs are cooked to the desired firmness.