- PrepPreparation time5 minutes
- CookCooking time10 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 15.47gSodium: 459.13mg
Email recipe
Share on Facebook
Print- 4 eggs
- 2 medium tomatoes, cut into wedges
- 1 garlic clove
- ¼ brown onion (optional)
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of black pepper
- 1 spring onion (chopped for garnish)
- 4 multigrain toast slices (2 per person)
- Crack the eggs into a bowl, add a pinch of salt, and beat lightly.
- Add 1 tablespoon of olive oil in frying pan and add garlic (and onion if you’re using it). Gently stir-fry.
- Pour in the eggs and scramble gently until just set but still slightly soft. Remove eggs from the pan and set aside.
- Add a little more oil if needed. Stir-fry the tomato wedges for 1 to 2 minutes until they start to soften.
- Season the tomatoes with salt and pepper as desired.
- Return the scrambled eggs to the pan and gently mix with the tomatoes for another minute.
- Adjust seasoning if needed. Garnish with chopped spring onions.
- Serve immediately with a slice of multigrain toast.