Submitted By: Cathy Santore

Directions:
Pour a little olive oil in a frying pan that has a lid and is just big enough to hold the amount of tomatoes you want to cook. Into the hot oil set large tomato halves (about 3 inches or more in diameter) base down. Sprinkle with salt, pepper, and oregano. Cover pan and simmer for about 20 minutes on a low flame. After 15 minutes sprinkle snipped fresh basil or mint over tomatoes. During cooking gently move the tomatoes to make sure they are not sticking. Then drop an egg into the cavity of each tomato half. Replace lid and cook to desired doneness. Serve with a crispy bread to dunk pan juices in.