This breakfast dish is comfort food for me as it reminds me of my childhood, my aunties and my grandmother. This time of year is great for cooking this up as the eggs, tomatoes and spring onions are all collected from my backyard.
2 finely chopped spring onions
1 large overripe tomato or large handful of cherry tomatoes, diced
2 tablespoons extra virgin olive oil
salt and pepper
Put oil in pan on a medium heat. Add spring onions and soften for a minute. Add tomatoes and wait until it starts caramelising. Keep moving around the pan as this should only take a couple of minutes and it will start sticking. Crack eggs whole over the mix and loosely scramble. You still want to see the yolk and the white separate. It will only take a couple of minutes for the eggs to cook through. Season with salt and pepper to taste when serving.
Serve with arepas and baked ricotta. Serves 2.