Eggs in tomato and melted cheese sauce

Chop the tomato into slices (you can peel it or leave it with the skin on). Heat the pan with a drizzle of extra virgin olive oil. When it is hot, add the tomato and wait for it to cook.

When the tomato is soft, add a little tap water to lighten the sauce and wait for it to reduce a little, so that it is neither too liquid nor too thick. Here you can add a pinch of salt and freshly ground black pepper.

Once the consistency is ready, lower the heat and add the eggs one by one, and let them cook in the sauce, without stirring. At this point add the oregano and the chopped cheese and distribute it throughout the preparation.

Cover the pan with a lid and wait for the cheese to melt and the eggs to cook. Once ready, serve hot.