800 g - 1 kg tomatoes (maybe canned)
200 g feta cheese
4-5 tbsp chutney optional
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Tomatoes Peel , cut into small pieces or shred and sauté in a pan with a little olive oil or sunflower oil. Optional can add a few tablespoons chutney. Boil until tomatoes posgastyat. Add crumbled feta cheese and cover Tap the eggs. Pan was capped for about 2-3 minutes and the dish is ready. If you wish for a more hard-boiled eggs boiling lasts for 5-6 minutes. The eggs are served sprinkled with parsley, basil or other herbs to taste.