Eggs with Olives and Tomatoes Recipe
A quick breakfast recipe that combines the flavors of olives and tomatoes.
Ingredients
- 4 large eggs
- 1/2 cup black or green olives (pitted and chopped)
- 2 tomatoes (diced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Instructions
- Heat the olive oil in a pan, add the diced tomatoes, and cook for 3-4 minutes.
- Stir in the chopped olives and mix well.
- Crack the eggs into the pan, season with salt and pepper, and cook until the eggs are done to your liking.
- Optionally garnish with fresh parsley and serve warm.
NUTRITION FACTS (Per Serving)
Calories: 220 kcal
Carbohydrates: 5 g
Fat: 15 g
Protein: 12 g