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Mamma Rita's Eggs and Tomato Sauce
2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
salt and pepper to taste
In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.
Mamma Rita's Eggs and Tomato Sauce, recipe
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