Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 6 medium scallions (green onions)
  • 2 tsp minced garlic
  • 1 tsp smoked paprika
  • 6 large Roma tomatoes (chopped)
  • 2 tbsp butter (unsalted)
  • 1 tbsp olive oil
  • 8 large eggs
  • 8 ounces cheddar cheese
  • 4 large English muffins (split and toasted)

Instruction

  • Slice the scallions thin, separating the white and the green parts.
  • In a large skillet over low heat, heat the olive oil.. Add the white part of the scallions and the garlic. Stir and then cover and cook over low heat for about 5 minutes, until tender. Add the smoked paprika and stir for about 1 minute.
  • Add the tomatoes, and bring to a simmer. Cook over medium-low heat, stirring occasionally until the tomatoes are soft and the mixture looks "saucy" about 10 minutes. Add the scallion green parts and cook those until tender, about 2 more minutes.
  • Transfer the mixture to a bowl and let cool to room temperature.
  • In a large non-stick skillet, heat the olive oil then add the butter to melt. In a bowl, beat the eggs with a fork and add them to the skillet. Season with salt and pepper, and cook over medium-low heat until they start to harden, about 4-5 minutes. Cook until the eggs are just set, about 1 minute longer.
  • Place 1 slice of cheese on the bottom of each English muffin. Top each piece of cheese with 1 tablespoon of sauce, then half of the eggs. Repeat with the remaining cheese, sauce and eggs. Replace the muffin tops and serve with any remaining sauce.