- 1 large tomato grated
- ½ bunch chopped parsley
- 1 small yellow onion thinly sliced
- 5 eggs
- ¼ pound cured ham or pancetta
- Salt and pepper
Heat a non-stick pan over high heat and throw in the diced ham or pancetta. Cook for about 5 minutes and add the onions until golden browned.
Add the grated tomato and cook until the liquids have been absorbed.
Slightly beat the eggs and add the salt, pepper and oregano to taste.
Turn the heat down to medium and the egg mixture into the pan. Slightly mix the eggs into the mixture then allow the egg to set around the sides for around 5-10 seconds, then, using a flat spatula, gently drag the cooked egg to the center and swirl the pan so the uncooked egg coats the edge again. Continue dragging and swirling until there is no more runny egg.
Tip: Do not try to ‘scramble’ the egg while in the pan. For light and fluffy eggs, handle them very little in the pan. This will keep the mixture from breaking up and leaking moisture.
Remove from pan and garnish with parsley.