Ingredients

· 8 eggs

· 4 tomatoes

· 2 onions

· 1 pepper

· 2 tablespoons cornstarch

· 1 / 2 l milk

· Oil

· Pepper

· Parsley

· Salt

In a skillet heat one tablespoon of oil and fry the onion in it, cut into thin slices, green pepper, seeded and cut clean slices for about 5 minutes.

When we see that the onion starts to brown, put the cornstarch in a saucepan and mix with a little milk until a uniform paste. What remains of the milk is poured in the sauce, along with the cornstarch. Let it boil, stirring until thickened. Then add the grated tomatoes and some salt and pepper.

Lower the fire, cover the pan and boil for 10 minutes more, stirring occasionally.

Besides the eggs bake for 10 minutes. We left cooling, peel and cut in two. We put in a dish with the tip down and pour the sauce over prepared, with a little parsley on top.