Ingredients

• 2 large eggs
• 2 ripe tomatoes, preferably on the vine for the best flavor
• Salt and pepper to taste
• Fresh herbs like basil or parsley for garnish (optional)
• A small pat of butter or a drizzle of olive oil for cooking

Instructions

1. Prepare the Tomatoes: Start by washing the tomatoes thoroughly. Cut them into slices or wedges, depending on your preference. If you like your breakfast a bit spicy, you can sprinkle some chili flakes on the tomatoes at this stage.

2. Cook the Tomatoes: Heat a non-stick skillet over medium heat and add a small pat of butter or a drizzle of olive oil. Add the tomato slices or wedges to the pan. Cook for about 2 minutes until the tomatoes are just softened and release some of their juices.

3. Add the Eggs: Crack the eggs directly over the tomatoes in the skillet. Season with salt and pepper. If you prefer your eggs scrambled, gently stir the mixture in the pan to combine.

4. Cook to Your Liking: Let the eggs cook undisturbed for a few minutes if you like them sunny side up. For over-easy, flip each egg carefully to cook on the other side.

5. Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh herbs like chopped basil or parsley for an added flavor boost.

6. Enjoy: Serve hot directly from the skillet. This dish goes wonderfully with a slice of toasted whole grain bread or on its own for a lighter option

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