Eggs with tomatoes

Dip the tomatoes in boiling water lasciandoveli for half a minute and then rinse in cold water and Peel.

Divide them into two, take away the seeds and spezzettateli.

Heat oil in a pan and moderate focus, let the garlic brown skinned.

Before the garlic it from becoming bleached, remove them from the Pan and pour in the tomatoes and a few leaves of Basil.

Season with salt and pepper and cook to vivacious fire for ten minutes until they are a little dry but do not discard.

Break an egg into a saucer and slide it on tomatoes and do so with the other eggs trying to deploy them in the pan on a regular basis.

Put a lid on the Pan and cook the eggs for 3 or 4 minutes so that, despite being cooked, remain soft.

Sprinkle the eggs with salt and freshly ground pepper and then slide the contents of the pan into a round serving dish and serve immediately.

Instead of the eggs you can add tomatoes beaten eggs mixing them continuously while cooking, as you do with those scrambled eggs.

In their extreme simplicity, eggs with tomato sauce can be a delicious dish if you use fresh tomatoes ripe and peeled canned renounced.