Switch the palette to suit the room. Your choice is saved locally.
On medium heat, warm the 2 tbsp olive oil in a pan. Add the diced onion and cook until it softens and turns translucent.
Stir in the diced tomato and continue to cook for another 4-5 minutes, until the tomatoes start to break down. Season with the 1/4 tsp allspice, salt, and 1/4 tsp cracked pepper.
Crack the 5 eggs into the pan with the onion and tomato mixture. Stir them thoroughly for about 2 minutes, breaking up the yolks and incorporating them into the base until the mixture starts to thicken.
Cover the pan and let it cook for another 5-6 minutes, until the eggs are fully set and the top is solidified. Finally, spread the 3 tbsp liquid cheese evenly over the eggs, cover again, and let it warm through for about 1 minute until it's just shimmering.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
