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@www.tiktok.alpha.com: Para safe ang food prep natin upgrade nyo na chopping board ninyo to tjis food grade wheat straw chopping board. #choppingboard #kitchenware #kitchenessentials #foodprep #highquality

MommyJa shop 2.0
MommyJa shop 2.0
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Monday 27 April 2026 04:00:00 GMT
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Tomato & Egg Skillet. Recipe ↓ ■ INGREDIENTS: • ripe tomatoes - 4 large • olive oil - 4-5 tbsp • onion - ½ large, finely chopped • green bell pepper- ½, finely chopped • red bell pepper - ½, finely chopped • yellow bell pepper - ½, finely chopped (optional) • eggs - 3-4 • salt - to taste • black pepper - to taste • red pepper flakes or paprika - optional • cheese (mozzarella or feta) - optional, for finish ■ HOW TO COOK: 1. With a knife, make a shallow X cut on the bottom of each tomato. This helps the skin come off later. 2. Heat olive oil in a wide pan over medium heat. Place the whole tomatoes directly into the oil, cut-side down. Add onion and peppers in the center of the pan, between the tomatoes. 3. Cover with a lid and cook on medium-low heat for 8-12 minutes, until: tomatoes soften and wrinkle, skins start separating and onions and peppers are already soft and fragrant. 4. Remove the tomato skins easily with tongs or a fork. Use a spoon or spatula to crush the tomatoes directly in the pan. Gently mix everything together. Season with salt, pepper, and optional chili. 5. Crack eggs directly into the pan. Lightly stir (don’t overmix). Sprinkle cheese on top if using. 6. Cook 2-4 minutes, until eggs are just set but still soft and creamy. 7. Best eaten hot, straight from the pan, with crispy bread. ■ INFO (approx.): Prep: 10 min  Cook: 15 min Serves: 2 ~420 kcal | 20 g protein | 32 g fat | 18 g carbs (per serving) Macros are without bread. Cheese amount may slightly change values. #eggs #breakfast #recipes #EasyRecipes #cooking
Tomato & Egg Skillet. Recipe ↓ ■ INGREDIENTS: • ripe tomatoes - 4 large • olive oil - 4-5 tbsp • onion - ½ large, finely chopped • green bell pepper- ½, finely chopped • red bell pepper - ½, finely chopped • yellow bell pepper - ½, finely chopped (optional) • eggs - 3-4 • salt - to taste • black pepper - to taste • red pepper flakes or paprika - optional • cheese (mozzarella or feta) - optional, for finish ■ HOW TO COOK: 1. With a knife, make a shallow X cut on the bottom of each tomato. This helps the skin come off later. 2. Heat olive oil in a wide pan over medium heat. Place the whole tomatoes directly into the oil, cut-side down. Add onion and peppers in the center of the pan, between the tomatoes. 3. Cover with a lid and cook on medium-low heat for 8-12 minutes, until: tomatoes soften and wrinkle, skins start separating and onions and peppers are already soft and fragrant. 4. Remove the tomato skins easily with tongs or a fork. Use a spoon or spatula to crush the tomatoes directly in the pan. Gently mix everything together. Season with salt, pepper, and optional chili. 5. Crack eggs directly into the pan. Lightly stir (don’t overmix). Sprinkle cheese on top if using. 6. Cook 2-4 minutes, until eggs are just set but still soft and creamy. 7. Best eaten hot, straight from the pan, with crispy bread. ■ INFO (approx.): Prep: 10 min  Cook: 15 min Serves: 2 ~420 kcal | 20 g protein | 32 g fat | 18 g carbs (per serving) Macros are without bread. Cheese amount may slightly change values. #eggs #breakfast #recipes #EasyRecipes #cooking


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