Eggs and Tomatoes

Method

Before we left France for the ferry, my dear French friend, Anne treated us to a most delicious lunch of eggs and tomatoes. Why have I never thought of doing this myself? In a large pan, she fried together a deep layer of thinly sliced onion (I would guess, one medium one) and rather bigger slices of (lots of) tomatoes, in some oil. When the onions and tomatoes were soft, she took a spoon and made several “hollows” in the mixture, into each of which she broke an egg. Anne then put the lid on the pan for a few minutes, until the eggs were cooked through sufficiently to serve. It all seemed so quick and simple, but with some super French bread, it was a most satisfying and enjoyable meal. I shall be cooking that one up again and again in the Whitsend kitchen, I know.

Mrs Trewhitless