Mousoules, offspring of onions flourishing in the early months of the year. Early appearance in the farmers market and I couldn’t resist having some of them. Of a milder taste to onions, usually cooked with eggs but instead I decided to also add some tomatoes so that to take away the sharp notes of the onion.
Mousoules with Tomatoes and Eggs
Servings: 4 People
Ingredients
- 1 bunch Mousoules , about 15, sliced to 1-2 mm thickness
- 8 Eggs , white and yolks
- 3 Fresh Tomatoes , finely chopped
- 3 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 Lemon juice
- 1 teaspoon dry Coriander , grinded
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Put in a small bowl the eggs and whisk them lightly.
- Put a large saucepan on high heat and when hot drizzle the oil. After a minute add the chopped Mousoules and toss frequently for about 5 minutes. Add the tomatoes and continue tossing for 3-4 minutes.
- Toss the eggs, add coriander, the salt and pepper, stir, lower the fire to low/medium and cover the pan cooking until the eggs have almost cooked, about 3 minutes. Uncover, stir for another minute and serve.
