Tomato and Egg Breakfast
Serves 1
Directions
- 1Heat oil in a pan, add halved tomatoes, cover and cook until soft.
- 2Peel the skin off the tomatoes and mash them with a wooden fork or spoon.
- 3Add the minced garlic, oregano, salt, and pepper, then stir to combine.
- 4Crack the eggs on top of the tomato sauce, season with a pinch of salt, cover, and cook until the eggs are set.
- 5Season with more black pepper and garnish with fresh parsley.
Ingredients
- 3 whole tomato
- 5 whole egg
- 1 tbsp extra virgin olive oil
- 1 whole garlic clove, minced
- 1/2 tsp dried oregano
- salt (optional)
- pepper (optional)
- fresh parsley (optional)
Equipment
panwooden forkspoon
Tips
- If tomatoes are not juicy enough, add a little bit of water to the pan while cooking.
- You can substitute fresh parsley with any herb that you like.
