My Mother's Tomato and Eggs

• 2 large beefsteak tomatoes (not overly ripe and not too hard, better to have them on the semi-firm side)
• 2 tablespoons olive oil
• 4 large eggs
• goya adobo seasoning, to taste or sea salt
• ground black pepper

1. Core and cut tomatoes into 1 1/2 - 2 " slices; set aside.
2. In a bowl, beat eggs and set aside.
3. Prepare a skillet over stove-top to high heat.
4. Add the olive oil.
5. When olive oil is hot, add tomatoes and saute on all sides until they are blistered, brown and semi-charred (not burned).
6. Cook through but making sure they do not disintegrate.
7. Season with adobo seasoning to taste.
8. Lower heat to medium-low.
9. Add eggs and season with the adobo seasoning and black pepper.
10. Cook until eggs are cooked through.
11. Remove from heat.
12. NOTE: Be careful not to over season with adobo because you don't want it to be over-salty.

beefsteak tomatoes, olive oil, eggs, salt, ground black pepper

Taken from www.food.com/recipe/my-mothers-tomato-and-eggs-516362 (may not work)