scrambled eggs with tomato sauce
servingsservings2
minutesprepare5
cooking15minutes
ingredients:
for the sauce
400 g cherry tomatoes quartered
2 tablespoons olive oil extra virgin
2 teaspoons pernod
salt
pepper freshly ground
for the scrambled eggs
4 eggs beaten
1 tablespoon olive oil extra virgin
0.5 bunch chives to garnish, finely chopped
method:
the sauce
  1. Heat the olive oil in a medium sized pan. Add the quartered cherry tomatoes and fry for a couple of minutes until they begin to boil.
  2. Turn down the heat and simmer until the sauce begins to thicken.
  3. Add the pernod or gin, season with salt and freshly ground pepper and remove from the heat.
the eggs
  1. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat.
  2. Spoon the sauce onto the centre of each plate and tip the plate until the sauce coats the plate evenly.
  3. Now scramble the eggs until they are fluffy and slightly runny. Place a portion of the eggs on each plate and serve immediately. Garnish with finely chopped chives.
recipe notes:

Tip: If you happen to be having second thoughts about the person with whom you are breakfasting, then give them something else to eat. If you serve this dish, there is a good chance that you will never be rid of them!