I followed this recipe exactly (except for cutting it down by 1/4 to make just 1 serving), and it's wonderful. The olive oil, salt, and oregano provide a burst of flavor that mixes well with the tomato's juiciness, the eggs provide texture, and the muffin grounds it all. I don't think I've ever eaten that much raw tomato and not minded. I almost forgot the olive oil and salt though, so be careful to follow all the steps. It also occurs to me that this is a completely balanced breakfast. If you boiled the egg the night before, it wouldn't be too hard to put together. I used the toaster oven for extra ease.
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