Buns with Egg and Tomato Sauce

Pour boiling water over the tomatoes and remove the skin. Cut in half, remove the seeds and chop finely.

Finely chop the onion. Place the tomatoes and onion in hot corn oil, salt, add sugar and fry, stirring well, until the sauce thickens. Keep it warm.

Cut off a thin layer of dough from the top of each bun. Use a spoon to scoop out the filling from inside, leaving walls about 1 cm thick.

Spread a little tomato sauce into the space created, then place the egg yolk. Lightly salt and add more sauce around the yolk.

In a clean dry bowl, beat the egg whites with salt until stiff peaks form.

Carefully whisk in the sifted wheat flour, stirring gently to avoid deflating the egg whites.

Divide the whipped egg whites equally between the buns, arranging them on the yolks in a pyramid shape. Create a texture with the tines of a fork.

Heat the corn oil in a deep fryer or deep pan to 180–190 degrees. Check the temperature with a bread cube: it should turn golden brown in 30 seconds.

Place the bun on a skimmer and carefully immerse it in hot oil. Quickly pour the egg white with a tablespoon of oil so it doesn't collapse. Fry until golden brown.

Place the finished bun on a plate and keep it warm while the others are cooking.

Serve immediately when ready. If needed, you can leave the buns in a preheated but turned-off oven to prevent the proteins from settling.