Tomatada
This is a dish that I remember my grandmother cooking when I was very young. It always reminds me of home. Omit the chorizo and eggs to turn it into a vegetarian dish.
Tomatada
This is a dish that I remember my grandmother cooking when I was very young. It always reminds me of home. Omit the chorizo and eggs to turn it into a vegetarian dish.
Open in Cookpad AppSteps
- 1
In a medium non-stick pan heat the olive oil on a medium heat with 50 grams of chorizo.
- 2
Once fried remove the chorizo from the olive oil.
- 3
Add the onion, garlic and bay leaves to the oil. Softly fry until light brown (about 4-5 minutes)
- 4
Then add the tomatoes, water, salt and green peppers and cook for around 35-40 minutes or until its has reduced to a pulp like mixture.
- 5
Add the other half of the chorizo about 15 minutes after adding in the tomatoes.
- 6
Beat one egg using a fork and stir into the tomatoes. Cook for 5 minutes before adding the other eggs.
- 7
Lastly, add the other 4 eggs whole into the tomatada. Note that you will not be able to stir until the eggs are cooked, which takes roughly 10-12 minutes.
- 8
Let the tomatada set for 10 minutes before serving. You can serve with some warm toasted bread as an option.
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