Boiled eggs with tomato and oil

170 kcal · per serving
Constraints
Breakfast · Per serving
kcal
170
Protein
9.6 g
min
15
What this plan asks for
2.5 portions
Gluten-freeLactose-freeGentle on the stomachSnackBreakfast

Ingredients

  • Egg· cupboard, all year175 g
  • Tomato· fresh, in season now190 g
  • Olive oil· cupboard, all year15 g
  • Parsley· fresh, in season now10 g

Method

Start the eggs in already-boiling water and they peel; start them cold and you will lose half the white to the shell. Eight minutes, then cold water, and the tomato salted a few minutes ahead so its juice becomes the dressing.

When this dish is in season

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