An everyday dish for 2, ready in 25 minutes, around $1.07 a serving. People actually plan it with Popotam, and it's in season in October.
Peel the onion and cut it into small cubes. Set them aside in a bowl.
Heat the skillet over medium heat with 1 tbsp of oil. Add the onion and cook for 3 min without browning.
Add the 300 g of crushed tomatoes to the skillet with the onion. Salt lightly and simmer over low heat, stirring now and then.
While the tomatoes cook, toast the 4 slices of bread dry in the same skillet (or another one if you prefer) until golden on both sides.
Push the tomatoes to one side of the skillet to make room. Crack the 4 eggs right into the skillet without beating them. Season lightly with salt and pepper. Cook over very low heat for 5 min without touching, until the whites are set but the yolks are still runny.
Spoon the tomatoes and eggs over the toasted bread. Drizzle with a little olive oil if you have some, otherwise it's ready.
One serving has about 394 kcal. 50% comes from carbs, 21% from protein and 26% from fat.
| Energy | 394 kcal |
| Protein | 20.9 g |
| Carbs | 49.4 g |
| of which sugars | 8.9 g |
| Fat | 11.5 g |
| of which saturated fat | 3.1 g |
| Fiber | 5.4 g |
| Salt | 1.3 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.07 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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