Tomatoes Provencal style

Wash and cut the tomatoes in half.

Heat the oil in a frying pan.

Once the oil is hot, place the tomato halves (flat side down first) in the pan. Cover to release the water. Turn them from time to time to soften them.

Meanwhile, chop the garlic into small pieces and chop the parsley.

Once the tomatoes are half soft add the garlic, parsley and salt.

Once the garlic looks cooked and the parsley and salt integrated poach the eggs over the tomatoes and cook until the eggs are cooked. I like the yolk to be a little runny and dip with bread🤸.

Bon apetit! Enjoy! Enjoy!😁