A family recipe, passed down from granny

Ingredients

• 2 tablespoons Ketchup (regular tomato ketchup)
• 2 Eggs (large, room temperature)
• 2 tablespoons All-Purpose Flour (sifted)
• 1/3 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Preheat Skillet

   Place the non‑stick skillet over medium heat and add the butter. Let it melt and coat the bottom of the pan.

   Time: PT1M

   Temperature: Medium heat

2. Add Ketchup Base

   Stir in the ketchup, spreading it evenly across the pan. Cook for about 30 seconds to warm it through.

   Time: PT30S

   Temperature: Medium heat

3. Crack Eggs

   Crack the two eggs directly onto the ketchup layer. Sprinkle a pinch of salt and pepper over the eggs.

   Time: PT1M

   Temperature: Medium heat

4. Dust with Flour

   Evenly sprinkle the sifted flour over the eggs and ketchup. This creates a light crust as it cooks.

   Time: PT30S

   Temperature: Medium heat

5. Add Cheese

   Scatter the shredded cheddar cheese over the top. Cover the skillet with a lid for 1–2 minutes to melt the cheese.

   Time: PT2M

   Temperature: Medium heat

6. Finish Cooking

   Remove the lid and let the dish cook another minute until the egg whites are set and the cheese is fully melted.

   Time: PT1M

   Temperature: Medium heat

7. Plate and Serve

   Slide the skillet onto a plate, cut into wedges with the spatula, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

14 g

Carbohydrates

22 g

Fat

22 g

Fiber

1 g