1. Core and cut tomatoes into 1 1/2 - 2 " slices; set aside. 2. In a bowl, beat eggs and set aside. 3. Prepare a skillet over stove-top to high heat. Add the olive oil. When olive oil is hot, add tomatoes and saute on all sides until they are blistered, brown and semi-charred (not burned). Cook through but making sure they do not disintegrate. Season with adobo seasoning to taste. 4. Lower heat to medium-low. Add eggs and season with the adobo seasoning and black pepper. Cook until eggs are cooked through. Remove from heat. NOTE: Be careful not to over season with adobo because you don't want it to be over-salty. ---------------------------------------------------------------------------
Nutrition
Ingredients
