- 6 tablespoons EXTRA VIRGIN OLIVE OIL
- 2 ripe tomatoes
- 4 eggs
- Salt and pepper
Heat a non-stick frying pan. Peel and grate the tomatoes, then place them in the pan. Season them with the salt and let them simmer for 6-7 minutes, until all water is absorbed. Add the olive oil, stir the mixture and simmer for 2-3 more minutes. Carefully, break the eggs over the pan; season with a little pepper and let them simmer. In the process, spoon the sauce from the pan over the eggs. When the eggs are done to your liking, remove them from the pan. Serve them with their gravy.