Serves Two

2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
4 eggs
salt and pepper to taste

In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.

Break eggs into skillet and cook to desired firmness without breaking yolks.

Season to taste with salt and pepper.

molly's note: This is great with a slice of Whole Grain Toast to sop up the juices.