Tomato and egg on toast

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

½ Tablespoon oil

4 tomatoes

2 eggs

½ tablespoon salt

Ground black pepper to liking

Oregano

Cinnamon

Toasts

Grate the tomatoes and add some cinammon or sugar to balance the acidic taste.

Place a pan on medium heat and pour the oil. Wait for some seconds and then saute the tomato. Add the spices. Then pour the eggs and stir until the eggs are done to your liking.

Pour on the toasts and serve.

Via Núria Vidal. Picture taken from www.cocinarsintiempo.com.

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