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Chopped Tomato and Egg with parsley

Vegetarian A- A+

Preparation Time: QUICK
Serves: 4


  • 600g Ripe tomatoes
  • 4 un Garlic cloves
  • 20g Parsley
  • 2 dl Gallo Classic Extra Virgin Olive Oil
  • 4 un Eggs
  • 50ml Dry white wine
  • To taste * Sugar
  • To taste * Salt and Pepperv from the mill

Take skin off and seeds out of tomatoes
Cut tomatoes into big cubes
Heat up half the Gallo Classic Olive Oil and fry the garlic, then add the tomatoes
Fry the egg in the Gallo Classic Olive Oil
Fry the parsley in the Gallo Classic Olive Oil
Serve nice and hot

The parsley fries very quickly !!
To remove the skin from the tomatoes easily and without waste, boil water in a pan and score all the tomatoetops with  a cross and put into the boiling water for 1 minute. Take out of the water with a ladel and then put them into a bowl with very coild water (to interrupt cooking) Once cooled off the tomatoes can be easily peeled.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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