Eggs with tomato
Put in a frying pan a couple of big, ripe tomatoes, skinned and chopped, add salt and simmer them for about 6-7 minutes, until they absorb their liquids.
Add 6 tablespoons of extra virgin olive oil and stir for 2-3 minutes.
Add 4 eggs, sprinkle some pepper and fry in low fire for a few minutes, occasionally stirring around with the sauce.
If you wish, you can add a bit of grated feta cheese.
Serve with their sauce and oil.