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Preparation Method

Prep clove garlic, crushed onion, finely chopped plum tomatoes, deseeded and chopped butter, softened chives, finely chopped flatbreads, to serve STEP 1 Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée. STEP 2 Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set. STEP 3 Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads. source: olivemagazine.com