Eggs With Olives Casserole - Breakfast
Tittle: Eggs with olives casserole
Cook time: 10 minutes
Level: Easy
Serving: 4
Ingredients:
8 eggs
400 g ripe tomatoes
150 g green pitted Spanish olives, in pieces
2 garlic cloves
2 tbsp chopped parsley
½ tsp papikra
Flour
A bit of cayenne pepper
4 tbsp olive oil
salt
Directions:
Wash the tomatoes and cut them into slices. Put them in a serving dish.
Sprinkle salt and set aside. Dry them with a dishcloth and dip in flour.
Heat oil in a frying pan. Fry tomato slices both sides with caution and arrange them into individual clays. Sprinkle parsley and a bit of salt and cayenne.
Carefully break the eggs one at a time on the tomatoes and serve olives in the hollows.
Cook over medium heat until whites set and yolks look soft. Remove from heat, sprinkle with paprika and serve.
Personal Suggestion: Eggs with olives casserole is a perfect option for a Sunday breakfast. This recipe works well with garlic bread. If you want you can add some slices of bacon.
