Tomatoes with Eggs

1 tbs butter

1 ½ cup diced tomato (fresh or canned)

2 extra large eggs

salt and pepper to taste (you may consider using hot pepper sauce)

Cut-up chives

• In a skillet melt butter on medium heat. Add tomatoes with juices, as well as salt and pepper.

• Cover and let it for cook about 5 minutes.

• Break the eggs in a bowl. Mix the yolk and the whites gently together. Pour it over the cooked tomatoes.

• Swirl the eggs a few times to incorporate it into the tomato mixture (do not overmix them)

• Cook until eggs are set to your liking. Sprinkle chives and serve.

Serves one.

Delectable for brunch with peasant bread and hot tea (Assam preferred)