• 3 tomatoes (preferably blanched and peeled)
• 2-3 eggs
• OLE! capers in oil with herbs
• large handful of basil or parsley
• 1 clove of garlic
• 1 large spoon of butter
• 1 teaspoon of ground sweet pepper
• salt, pepper
Dice tomatoes. Melt butter in a pan, add chopped garlic. Cook for a while.
Throw in tomatoes. Cook over high heat and wait for the liquid to evaporate. Don’t mix it or do it very gently so tomatoes don’t become puree.
Add the eggs and cook covered for about 4 minutes. After the eggs are done, sprinkle the dish with chopped herbs and add capers. Season with salt and pepper.
Serve warm with grilled bread.