Print
Lebanese breakfast egg and tomatoes
Quick and easy classic Lebanese breakfast
Cook Time 10 minutes
Servings 2 people
Ingredients
- 1 cup of tomatoes chopped
- 4 large free range eggs
- ΒΌ teaspoon black pepper (good pinch)
- Sprinkle of salt
- 3 tablespoon mild olive oil (good drizzle
Instructions
-
Heat up a non stick pan with a good drizzle of mild olive oil (approx 3 tbsp), add the tomatoes
-
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
-
When the tomatoes are soft, make hollows in the sauce and crack over the eggs
-
Cook for a few more minutes, partially stirring the eggs into some of the tomato. Serve with fresh flatbreads