Tomato with Eggs
3-4 medium tomatoes, peeled, discard the seeds, diced
3-4 tbsp extra virgin olive oil
1 garlic clove, mashed with salt
1/4 cup feta cheese, crumbled
Heat the olive oil and garlic in a small pan. When the smell of garlic comes out add the tomatoes. Cook the tomatoes for about 3-4 minutes at medium-low heat. Add the feta cheese, stir. Then, make room and break the eggs. When the egg white is cooked, take it from the heat. Do not over cook the eggs yolk!
Drizzle a little bit olive oil over the top. Season with pepper flaks, salt and pepper. Sprinkle some parsley over the top. Serve immediately as a breakfast or a light meal with freshly baked Turkish bread.