Veiled eggs with tomato sauce and garlic in pots
2 cup chopped tomatoes
8 large garlic cloves
1/2 cup parsley
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Each pot is placed in a cup tomatoes (cherry tomatoes I use when I, when I put a simple tomato plus a pinch of sugar) and 4 cloves garlic chunks and cook in the microwave for 3 minutes, or oven for 15 minutes. Starting to smell nice on top of garlic are clicks on an egg and cook 1 minute or until microwave egg veil if in oven. Sprinkle with parsley and pepper. * In general, do not like to cook in the microwave, but this dish I like more than the microwave oven, it is more juicy.