Eggs with tomatoes and onions Recipe

Peel the red onion and cut it in half and cut it into rings. Wash the tomatoes and cut them in half. Cut into slices. In a large skillet, heat olive oil. Toss the onion, swirling and fry over medium heat for 5 minutes. Add the tomatoes. Continue to fry over medium heat for 3 minutes, then flip and sauté for another 5 minutes.

Put the eggs in a bowl and beat lightly with a fork. Season with salt and pepper (to taste). Pour the eggs over the vegetables in the pan and close the lid. Simmer over medium heat for about 7 minutes (the surface should be well coated/hardened). Wash the parsley, finely chop and sprinkle with the parsley, bring to a table.