Fried tomatoes

Ingredients for 2 servings:

• 6 large tomatoes (vine or beefsteak tomatoes)
• e.g. butter (approx. 150 g)
• 1 some salt
• 1 tsp, heaped pepper, ground
• 4 eggs
• 2 sausages (raw Polish or Braunschweig sausages) or
• 2 slice(s) pork belly (Wammerl), light smoked
• 1 clove(s) garlic, squeezed or
• Spice mix (garlic-chili-pepper mix)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a late breakfast, but also as a main course

Wash the tomatoes and cut them, skin on, into slices about 1 cm thick. Add the appropriate amount of butter (at least 1 tablespoon) to a non-stick pan and melt the butter slightly. Add as many slices to the pan as there is room. Now increase the heat a little so the tomatoes begin to fry. Season with salt and pepper. Then turn the tomatoes over, adding a little more butter if necessary to create a creamy sauce or juice. The tomatoes shouldn’t fall apart, but they should still fry well (don’t let them brown, so be careful with the heat). Place the tomatoes in a bowl and fry the next batch in the same way. When you’re done with the tomatoes (make sure to keep them warm), clean the pan a bit. Fry the sliced ​​sausage or smoked pork belly until lightly browned. Do not add any salt or fat. Also keep warm in a bowl. Now add the eggs. Use the same pan again, add 1 small tablespoon of butter, and fry the eggs until fried. Turn the eggs over in the pan. The yolk should remain nice and soft so that the tomato juice mixes a little with the still-soft yolk on the plate when you eat it. This mixture is what makes the dish truly delicious. Serve it with the fried sausage or belly. Soak up the sauce with bread or a roll. If desired, you can add a little more salt and pepper to the tomatoes and yolk on the plate. I like to add a finely crushed clove of garlic to the tomatoes, but you can also omit it. You can also leave out the sausage or belly; it still tastes just as good.