Fried eggs with cherry tomatoes, feta and oregano

Ingredients

For 1 serving

• Eggs2
• Cherry tomatoes150 g
• Feta30 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 pinch
• Puffed corn cakes1
• Black pepperto taste

Contains: lactose, eggs

Method

1. Wash the cherry tomatoes and halve them.
2. Heat the oil in a small pan over medium heat and cook the tomatoes for 3 minutes, until they soften and release their juices.
3. Make two gaps among the tomatoes, crack in the eggs, cover and cook over medium-low heat for 3–4 minutes, until the whites are set and the yolks still soft.
4. Crumble the feta over, sprinkle with dried oregano and black pepper and serve from the pan with the corn cake; feta is already salty, so no salt is needed.