Ingredients (serves 4)

• 12 fresh eggs
• ½ kg chopped tomato
• 12 fresh basil leaves
• ½ cup of Pantaleo extra-virgin olive oil
• Salt to taste

Preparation

This is a quick recipe, but a very tasty one in the great Apulian country tradition, where the quality of the ingredients, the speed of cooking and the flavours all complement each other perfectly.
Heat the oil in a large non-stick frying pan.
Add the chopped tomatoes and some salt, and reduce the sauce a little.
Add the hand-shredded basil leaves and blend in well to flavour the tomatoes.
Break the eggs and put in groups of 3 in each of the four corners; add a pinch of salt to the eggs alone and cover for a few minutes until the egg whites have cooked.
Serve in the four plates, making sure not to break the eggs and garnishing with the basil-flavoured tomato sauce.