- 2 tablespoons extra virgin olive oil
- 4 ripe tomatoes, chopped
- 4 eggs
- salt and freshly ground black pepper to taste
- In frying pan, warm oil over medium heat. Add tomatoes to frying pan and cook until juices begin to evaporate, about 3 to 5 minutes.
- Break eggs into frying pan and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.
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