Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 4 eggs 4 ripe tomatoes 2 onions 50g. bacon, diced 50g. Emmentaler cheese 2 tablespoons extra virgin olive oil salt PROCEEDINGS -------------------------- Peel the onions and cut into chunks. Affect cross the tomatoes and plunge into boiling salted water for 1 minute.
Drain, let cool, then peel them, remove the seeds and water vegetation and cut the flesh into cubes. Heat a little oil in a nonstick saucepan, add onions and let brown over medium heat. Add the tomatoes, a pinch of salt, stir and cook on low heat for 10 minutes. Spread the sauce into 4 individual bowls.
Break an egg into each bowl, cospargetevi over the bacon, cover with grated cheese and bake at 200 degrees for 5-8 minutes. When cooked, remove from oven and serve with slices of toast. 
Drain, let cool, then peel them, remove the seeds and water vegetation and cut the flesh into cubes. Heat a little oil in a nonstick saucepan, add onions and let brown over medium heat. Add the tomatoes, a pinch of salt, stir and cook on low heat for 10 minutes. Spread the sauce into 4 individual bowls.
Break an egg into each bowl, cospargetevi over the bacon, cover with grated cheese and bake at 200 degrees for 5-8 minutes. When cooked, remove from oven and serve with slices of toast.
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