Prep Time: 5-10 minutes
Cooking Time: 30 minutes
¼ of oil
1 medium onion, finely chopped
1 Maggi chicken bouillon, diluted in 1 cup of hot water
1/4 teaspoon of vinegar
2 cloves of garlic, finely chopped
1 tablespoon of tomato
¼ teaspoon of freshly squeezed black pepper
a pinch of salt & pepper
Cut them in half and carefully scoop out the pit with the knife by sliding the knife around the pit.
Cut tayotas Julianne style
In the meantime, in a large skillet, heat oil and sauté onions and garlic
Once translucent, add the tomato paste, stir until blended.
Add the chicken bullion and tayotas and stir and cover.
Cook until tayotas are fork tender about 30 minutes on low heat.
Once, is fork tender, beat the eggs, pour and stir. Remove from heat.
Serve with rice or sprinkle with parmesan cheese