Pan-Fried Eggs with Tomato and Olives

Ingredients

• Egg2 count (110 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Green Olives4 count (20 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat.

2. 2

   Step 2

   In the meantime, chop the garlic and cut the tomatoes. You can use cherry tomatoes or the regular ones.

3. 3

   Step 3

   Once heated, add the oil, spread and add the garlic with the tomato. Add salt and pepper.

4. 4

   Step 4

   Stir-fry for 3-4 minutes.

5. 5

   Step 5

   Then crack the eggs in the same pan and cook for 3-5 minutes until set.

6. 6

   Step 6

   Add the olives, salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Fried Eggs with Tomato and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.