In Season: Fried eggs with tomatoes

Photo by Gregor Richardson.
Photo by Gregor Richardson.
Soil-grown, sun-ripened tomatoes taste like tomatoes should. This dish is fantastic for brunch, simply served with some crusty bread.

Fried eggs with tomatoes

Serves 4

500g ripe tomatoes
3 Tbsp olive oil
salt and freshly ground black pepper
a generous pinch of fresh thyme leaves
4 free-range eggs

Slice the tomatoes into .5cm rounds.

Heat the oil in a frypan.

Add the tomato slices and fry for 3-4 minutes on each side.

Season with salt, pepper and thyme.

Break the eggs on top of the tomatoes and continue to cook, until the eggs have set.

Serve immediately with some crusty bread.

- Alison Lambert will demonstrate this recipe at Otago Farmers Market at the Dunedin Railway Station on Saturday.


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