Fry the onion, the garlic and the tomatoes in olive oil for 15 minutes.
add salt and the eggs
stir for 5 minutes
finish by adding some parsley and pepper
Choose seasonal tomato; otherwise add a pinch of sugar.
Contributor: Manuel Prudêncio, 82.
Place: Faro, Portugal
Personal Background:
Grandfather.
Recipe’s Personal Background
How did you learn this recipe?
I learned it as a family heritage.
Is there some memory/historical event connected to this recipe?
A way of using the abundance (excess) of tomatoes and eggs during some seasons. My mother used to cook this recipe when she didn’t know what to prepare as a meal.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
–
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Not strictly connected, since eggs and tomatoes are pretty common in the Mediterranean.
Season (season this food is linked to)
Mainly from July to October
Ingredient
Nutritional Importance
Health Benefits
Eggs
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Tomato
Excellent source of fibre, vitamin A, vitamin C, vitamin K, potassium and manganese. It also contains vitamin E, thiamine, niacin, vitamin B6, folate, magnesium, phosphorus and copper.
Due to its antioxidant power, tomatoes have a cardio-protective effect by reducing the levels of LDL cholesterol and decreasing blood pressure.
Onion
Good source of fibre, vitamin C, vitamin B6,
folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties.The combination of these properties can prevent some cancers and cardiovascular diseases.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw. Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
