Tomato, egg and avocado salad

Microwaved eggs: First we introduce a splash (just enough to cover the base) of EVOO in two glasses and introduce an egg in each glass. Cover the glasses with plastic wrap and place them in the microwave at maximum power for about a minute and a half. It is possible that the eggs explode, so it is recommended that the film is well fastened.

Wash and cut the tomato into slices. Wash and peel the avocado and cut it in such a way that it covers the tomato.

When the eggs are ready, carefully remove them from the microwave (the glasses will be burning) and place them on top of the salad. Cut them into pieces and mix with the rest of the ingredients.

Season with EVOO, salt and oregano to taste.