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Fried eggs with tomatoes
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.