INGREDIENTS

 1-2 SERVINGS

• 2 - 3 tomatoes (approx. 400 g) or a can of sliced ​​tomatoes
• 1/2 tablespoon of butter or olive oil
• 1/2 clove of garlic
• spices: salt and freshly ground pepper, a pinch of oregano and optional chili and cumin
• 2 eggs
• 4 asparagus
• 50 g of feta type cheese
• for serving: baguette

PREPARATION

• Prepare the tomatoes: blanch, peel, cut into quarters, cut the stalks, dice the pulp.
• Put the butter on a small frying pan (about 20 cm in diameter) or add the olive oil and grated garlic, and fry for a while.
• Put the tomatoes in the pan, season with salt, pepper and spices. Stir and fry intensively over higher heat for about 4 minutes, without stirring (then the tomatoes will evaporate and retain their structure, if you keep stirring, you will get a puree).
• In the meantime, prepare the spears: rinse, break off the woody ends (they will break themselves in the right place) and cut into smaller pieces.
• Break the eggs into the fried tomatoes and arrange the pieces of asparagus. Season with salt and cook for about 6 minutes or until the egg whites are cut (you can cover it for a while, then it will be faster).
• Sprinkle with diced feta cheese. Serve with a baguette.