Œufs et tomates pour un petit-déjeuner libanais

Ingrédients

• 1 cup of tomatoes (chopped)
• 4 large free range eggs
• ¼ teaspoon black pepper ((good pinch))
• Sprinkle of salt
• 3 tablespoon mild olive oil (good drizzle

Préparation

1. 1

   Heat up a non stick pan with a good drizzle of mild olive oil (approx 3 tbsp), add the tomatoes

2. 2

   Add a sprinkle of salt and a good pinch of black pepper, fry the tomatoes on high heat, squishing them down with the back of a wooden spoon

3. 3

   When the tomatoes are soft, make hollows in the sauce and crack over the eggs

4. 4

   Cook for a few more minutes, partially stirring the eggs into some of the tomato. Serve with fresh flatbreads