Uova al Pomodoro
Here is another way to use late summer’s tomato bounty
2 Tablespoons Olive oil
2 each Very ripe tomatoes – cut in 8ths
Kosher or sea salt & pepper to taste
4 large Eggs
Heat a small frying pan (approximately 10 inches) over medium head and add the olive oil. Add the tomatoes, salt and pepper and cook for approximately 10 minutes. Break in the eggs into the pan, careful not to break the yolks. Add another pinch of salt and peppers. Keep over the heat until the whites have set. Serve hot.