2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
salt and pepper to taste
- PREP 5 mins
- COOK 10 mins
- READY IN 15 mins
- In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
- Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.