Fried Eggs with Tomino Fondant

Method

1. Finely dice the vegetables (onion, pepper, leek, black tomatoes) into small cubes, as the Japanese do.
2. Add two cloves of garlic to a generous amount of extra virgin olive oil for flavor, then remove them after they have perfumed the oil.
3. Add a pinch of salt and the diced onion to the oil. Cook very slowly so the onion softens but remains slightly crunchy.
4. Add the rest of the diced vegetables and continue cooking over low heat for 3–4–5 minutes, keeping them al dente.
5. Add fresh basil, marjoram, thyme, and a few oregano leaves to the vegetables.
6. Prepare the tomino seasoning: in a bowl mix capers, aromatic herbs (thyme, marjoram, oregano), a pinch of cumin, a drizzle of oil, and a pinch of salt.
7. Halve two tomatoes and cook them in a pan with a little olive oil until lightly charred; set aside as garnish.
8. Cut the tomino cheese in half (or leave whole) and place it in a small pan with a drop of oil. Let it warm gently until it begins to melt inside.
9. In another pan, heat a mixture of olive oil and a small knob of butter. Place a ring (coppapasta) in the pan.
10. Crack an egg into the ring, season with salt only after cooking to keep the yolk bright yellow.
11. Spoon hot oil over the egg to cook the top lightly.
12. Remove the ring and transfer the fried egg to a plate.
13. Plate: place the melted tomino in the center of the plate, then the fried egg on top.
14. Garnish with the cooked vegetables, the tomato halves, some capers mixture, and a fresh sage leaf.
15. Serve immediately.