Eggs, Tomatoes and Olives Skillet-Skinny Simple Breakfast Recipes-Sunday #1

Last Sunday, after posting English muffin Breakfast, a nice idea popped into my head. After a long week of work, why not use Saturday or Sunday morning to concoct a savoury breakfast for me and my family?

I am starting a link Party for Skinny simple breakfast recipes to use as a back up when you’re out of ideas for a healthy breakfast. (see rules and link at the end of this post)

Here is my sharing for this Sunday. Fresh diced tomatoes, black olives* and egg, with a Moroccan twist…cumin sprinkled over the egg...oh yes!! That’s how we eat eggs in Morocco; we sprinkle salt and cumin over scrambled, boiled or sunny side eggs.
Note:*I use Moroccan sun dried black olives. I found them in a Mediterranean grocery store here in Calgary and they taste great!!

Ingredients: (1 serving)

1 fresh tomato, peeled, seeded and diced
4 to 6 pitted black olives, coasely chopped
1 whole egg
½ tsp cumin
½ tbsp extra version olive oil, or more
Salt to taste

Directions:

Heat a non-stick skillet over medium heat, then add the olive oil.

Add diced tomato, season with salt and stir until softened.
Add olives, stir and crack the egg over. Reduce heat to low and cook slowly until the white is set and yolk begin to thicken but not hard (that’s how I like it, but you can cook it to your desired taste).

Sprinkle with salt and cumin. Serve immediately.

I am sharing this recipe on Fit and Fabulous Friday.

The skinny will be open until Thursday evening. Have a wonderful Sunday!!!