Tomaticán from Cuyo with eggs
Slow-cooked tomatoes and onions in olive oil, combined with beaten eggs and breadcrumbs: a simple Argentinian dish from the Cuyo region, ready in just ten…
Tomate con cebolla is a very simple Argentine dish: onions and tomatoes cooked in a frying pan, mixed with beaten eggs and thickened with breadcrumbs. It’s ready in ten minutes.
Ingredients and directions
- Prep time5 min
- Cook time10 min
- Total15 min
- DifficultyEasy
- CostBudget
- Calories119 kcal/serving
- Cooking methodfrying pan
- Estimated cost$8.33 $2.08 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $6.45
- $1.04
- $0.80
- $0.04
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- Sauté the chopped onions in a frying pan with a little olive oil until they are browned.
- Add the chopped, peeled tomatoes. ≈ 3 min
- Salt and pepper. ≈ 2 min
- Cook gently for two minutes, then add the beaten eggs.
- Continue cooking for five more minutes, then add a tablespoon of breadcrumbs to thicken the sauce.
The bill
Tomaticán from Cuyo with eggs
- 500 g of tomatoes$6.45
- 500 g of onions$1.04
- 2 eggs$0.80
- 1 tablespoon of bread crumbs$0.04
Total$8.33
that's $2.08 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 119 kcal |
|---|---|
| Fat | 3.3 g |
| Saturated fat | 0.9 g |
| Carbohydrates | 14.9 g |
| Sugars | 9.9 g |
| Fiber | 3.6 g |
| Protein | 5.6 g |
| Salt | 0.23 g |
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