Huevos con Tomate

Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)

Ingredients:

3-4 tomatoes, fresh or canned 1 (8 oz.)

2 tsp. oil

salt to taste

1 tsp. sugar

4 eggs

1/4 cup grated Romano cheese (optional)

Directions:

Place tomatoes and oil in a large skillet and simmer. Season to taste and drop each egg into the sauce; add cheese (optional), if desired. 

Cover and cook as desired- soft, medium, hard.

May be serve with rice or over spaghetti.