Marbled Eggs with Grilled Tomatoes

How to prepare marbled eggs with grilled tomatoes

1. For the sauce: put the basil with coarse salt in a mortar and crush a bit to break it up. Add 2 tablespoons of oil and crush more until the basil is well minced. Add the rest of the oil and oregano and mix.
2. Cut the tomato into thick rounds (a normal tomato yields about 3-4 slices, after cutting a thin slice from the stem area; if the tomato is smaller it can be cut in half). Brush the slices with oil.
   
3. Heat a grill pan very hot, without adding fat (about 5 minutes, over high heat). Add the tomatoes and grill for 2 minutes per side. They need to soften on the grill, but not so much that they break when you pick them up. You can use a spatula to remove them from the pan.
4. Remove the tomatoes to a plate.
5. In a small pan (about 16 cm) add a little oil (between 1/2 and 1 tablespoon). Preferably use a non-stick pan where eggs don't stick, so you'll use less oil.
7. Put two eggs at a time in the pan. With a spoon, break the yolks and mix slightly in that area, to mix the yolk with the white. Season with salt and black pepper.
8. As soon as the whites become opaque white, flip the eggs with a spatula. If they break, it's not a problem, flip all the pieces one by one. Leave them only a few seconds to cook on the other side too.
   
9. Remove the marbled eggs directly to the plate. Place alongside 2 slices of grilled tomato drizzled with basil sauce.

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