Tomatoes and Eggs

INGREDIENTS

1    large ripe tomato

2    tablespoons  butter

3    eggs

¼   cup Feta cheese

1    tablespoon sour cream or yogurt

½   teaspoon salt if you must

METHOD

Slice off a thin slice from the top and bottom of the tomato and remove the stem part. Slice the tomato into ¼ inch slices and halve them into semi-circles. Melt the butter in a medium non-stick skillet over medium heat and add the tomato slices. Cook the tomatoes for 4 to 5 minutes, turning occasionally. Set aside in a bowl or serving dish.

Whisk together the eggs, Feta cheese and sour cream until thoroughly mixed and pour into the skillet. Cook the eggs, turning occasionally, until stiff, about 3 to 5 minutes. Serve the eggs covered by the tomatoes and accompanied by toast.

NOTE: This recipe will serve one or two people and can be doubled or more to serve larger groups using, of course, larger skillets.

Adapted from a recipe by my mom many years ago.