Читать книгу Home Cooking - Rachel Allen - Страница 37

15g (½oz) butter

6 cherry tomatoes, quartered

1 tsp finely chopped red or green chilli

4 eggs

1 tbsp milk

Salt and freshly ground black pepper

1 tbsp finely chopped red onion

1 tbsp roughly chopped coriander

1 Melt the butter in a small saucepan on a medium heat, add the tomatoes and chilli and cook for 2–3 minutes, covered with a lid, until they are soft.

2 Crack the eggs into a bowl, add the milk, season with a good pinch of salt and some pepper and beat together. Pour into the tomato and chilli mixture, reduce the heat and cook for 2–3 minutes, stirring continuously, until the eggs are softly scrambled.

3 Stir in the onion and coriander and check the seasoning. Divide between plates and serve the eggs either on their own or on top of warm tortillas or buttered toast.