Recipe: Tomato Scrambled Eggs

By Grant Allen

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Tomato scramble eggs. Photo / Michael Craig
Tomato scramble eggs. Photo / Michael Craig

While not the most pretty, these eggs taste great.

1. Chop up larger tomatoes, or leave whole cherry tomatoes, and gently cook down in oil or butter, or a mix of both.

2. Once collapsed and coloured, pour over your just- beaten eggs and move around with a wooden spoon.

3. Keep the heat low, allowing the egg to form "curds".

4. Remove from the heat before the egg has fully set; the residual heat will finish the cooking.

5. Scatter with fresh herbs of your choice, or garnish with a large stem of your favourite.
You could sit the eggs on toast with a bed of rocket or baby spinach leaves.

- Herald on Sunday

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