Italian-style tomatoes with egg

Ingredients for 1 servings:

• 3 m.-large beefsteak tomatoes
• 1 m.-sized onion(s)
• 2 tbsp extra virgin olive oil
• 10 g butter
• 1 garlic clove(s)
• Salt and pepper, from the mill
• 1 tsp salt (seasoning salt for tomatoes)
• 1 tbsp mixed herbs for salad, fresh or dried
• ½ tsp dried Italian herbs
• 2 eggs
• e.g. sausage (paprika sausage or breakfast crackers)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the tomatoes briefly. Then peel them, remove the stems, and dice them. Peel the onion and chop them into small pieces. Peel the garlic clove and chop them finely. Heat the olive oil in a small Jena glass saucepan (or other) and add the onions and garlic. Sauté uncovered until the onions are translucent. Then add the tomato pieces and season generously with salt, pepper, and tomato seasoning salt, if desired. Add the salad herbs and the Italian herbs. Mix everything well. Then crack the eggs and pour them over the tomatoes. Sprinkle the eggs with salt and freshly ground pepper. Sprinkle the butter in thin slices over the eggs. Cover the pan. Simmer on medium heat (level 3-4 on an electric stove) for about 15 minutes, until the egg whites have set. The yolk should still be as soft as possible. Serve immediately. Tips: Alternatively, you can add slices of sausage from a paprika sausage or breakfast crackers. Then add these to the onions and garlic at the beginning. Another variation would be to use the tomatoes without the eggs, but sprinkle them with Parmesan cheese and bake them in the oven.