Egg and tomato

Yield: 2 servings

Measure Ingredient
3 \N Cloves garlic; chopped
3 tablespoons Sunflower or extra virgin olive oil
4 \N Plum tomatoes; cut into 1cm slices
\N \N Salt and pepper
1 \N Pinches granulated sugar
4 larges Eggs
3 tablespoons Chopped basil; coriander or
\N \N ; parsley

In a large frying pan, fry the garlic in the oil until it begins to colour.

Add the tomatoes, preferably in one layer, and season lightly with salt, pepper and sugar. Cook for 2-3 minutes then turn the slices over. Break open the eggs on top of the tomatoes and sprinkle with salt and pepper.

Cook over a gentle heat until the eggs have set. Serve hot, sprinkled with chopped herbs.

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Carlton Food Network

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