The thing about scrambled eggs is they can be just a little bit too eggy.
This combo, taken from Simon Hopkinson’s The Vegetarian Option,cracks that problem.
Fresh tomatoes, olive oil and a pinch of chilli flakes whizzed in a liquidizer, then transferred to a pan and heated. Add in the beaten eggs and continue as you would with a pan of unadorned scrambled eggs.
Toast a nice, thick slice of rustic bread, pile up the tomatoey eggs , sprinkle with parmesan and trickle over a little more olive oil.
Easy as Sunday morning with the chilli kick of Saturday night.
