Egg and Tomato Breakfast Recipe

Equiptment
You will need a frypan (though you can do this in a saucepan too) with a lid
Ingredients
Eggs
Tomatos (any kind) though I prefer large beef or vine tomatoes - enough to cover the bottom of your frypan
Salt and pepper
Fresh basil or dried herbs - an Italian mix works well
Butter
Coconut oil

Method

Slice the tomatoes into thick (about a 1cm wide) slices - if using cherry tomatoes just halve them
Heat a generous mix of butter and coconut oil in a frypan on a medium heat
Cover the base of your frypan with the tomatoes and season them the herbs and with salt and pepper to taste
Once the tomatoes have softened (usually 4-5 mins) flip them to start cooking the other side
After a minute or so, crack as many eggs as you wish over the tomatoes and place the lid on the frypan
The eggs will poach in the combination of juices from the tomatoes and stream.
Cook until the eggs are poached the way you like them. Usually about 3 minutes for runny yolks.

Tips
Fresh basil cooked with the tomatoes and placed as a garnish just before the eggs are finished cooking is delicious

Hope you enjoy my favourite breakfast dish