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Italian Eggs


  • 1 tomatoes

  • extra virgin coconut oil

  • chopped fresh basil or chopped fresh pesto sauce

  • salt

  • white pepper

  • 2 eggs

  • butter

  • 2 basil leaves

Total Time: 10 min Prep: 5 min Cook: 5 min
Yield: 2 Level: easy


  1. Cut the top of the tomato off.
  2. Gently squeeze the tomato to remove juice with the seeds, then chop in small pieces.
  3. Sauté tomato for a couple of minutes in olive oil and fresh basil (or pesto) add salt and pepper.
  4. Add eggs and some butter to the skillet and scramble.
  5. Divide egg mixture between 2 plates, garnish with a basil leave.