The perfect slow weekend breakfast. We love this because it’s gluten & dairy free and packed full of healing herbs & of course lots of EVOO.
1 can organic diced tomatoes
1/2 red onion
2 cloves of garlic
Olea of Monemvasia
salt & pepper
Dried herbs: 1 tsp turmeric, 1 tsp cumin
Fresh herbs: parsley, basil, dill, thyme, whichever herbs you like
Method: Dice the onion and garlic and add to a skillet or around a 25cm fry pan with a glug of Olive Oil.
Cook down the onions until they are soft then add the thyme, parsley, turmeric and cumin with some salt and pepper. Stir together before adding the can of tomatoes.
Allow to cook down for a little while so the flavours can infuse before making 4 little holes in the tomato mix to crack the eggs - it’s ok for the eggs to touch the bottom of the pan, this way, if the holes are deep enough, the eggs will stay separated. Turn the heat down to low once the eggs are in the pan to avoid burning the bottom.
Place the lid on the pan and allow the eggs to cook until the whites are firm - a good way to check is to shake the pan a little to see the consistency on the top of the egg.
Once the eggs are done, turn off the heat and serve the eggs in the pan on top of a wooden board. Sprinkle with fresh herbs, dill, basil, parsley, salt and pepper and a glug of olive oil on top.
You won’t feel like you need bread with this meal but if you’d like it - it’s a great addition, as well as a sprinkle of feta if you want to add some dairy.