• Peel and chop or grate tomatoes

1.  Heat a non-stick skillet. Add tomatoes, salt and simmer for 6-7 minutes, until all juices have evaporated.

2.  Add olive oil. Stir and further simmer for 2-3 minutes.

3.  Break the eggs one by one over the tomatoes, taking care to keep the yolks intact.

4.  Occasionally spoon tomato sauce over the eggs. Add pepper. Serve hot.