Egg and eggplant slices
In a large skillet, heat olive oil (a little bit more!) over low medium heat and slow fry finely sliced eggplants. Season with salt and chopped rosemary. Shortly before the end of cooking add chopped peeled tomato cubes and 1 or 2 egg(s)*. With the lid on cook until the egg(s) is/are ready.
Transfer onto a plate and top with basil and oregano. Seve with a slice of toasted rye/millet/spelt/rice…bread, if wished.
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*organic pasture-raised egg