ingredients

1 large can of natural tuna (200 g net total)
4 eggs
1 big box of peeled tomatoes (about 750 g net total)
1 zucchini
2 shallots
1 clove of garlic
1/2 bouquet of basil
15 cl of fresh cream
Olive oil
1 knob of butter.

Steps

Step 1

Peel and slice the shallots; peel, chop the garlic. Chop the basil. Slice the zucchini. Drain the tomatoes, squeeze them a little in your hands, break them up by roughly plucking them.

2nd step

Heat a nice drizzle of oil in a large pan . Add the shallots 3 min. Add garlic, tomatoes, zucchini, pepper generously, salt. Cook 15 minutes without browning, stirring occasionally.

Step 3

At the same time, preheat the oven to 200 ° C. Drain, crumble the tuna with your fingers. Divide it in a buttered baking dish. In a bowl, briefly beat eggs and cream, salt and pepper.

Step 4

When vegetables are cooked, drain them lightly, spread them over tuna with basil. Pour the eggs. Put in approx. 40 min. Serve immediately: as soon as the eggs are taken to heart.

tips

To make it even faster, use shallots, garlic and basil frozen.

Add candied tomatoes and green olives in small pieces ... Mmm!