Downsizer: for a sustainable & ethical future

4 eggs, beaten
1 large 'mild' chilli
1/2 - 1 'hot' birds-eye chilli
(Note that chillies are to taste - change as you wish to increase or decrease heat)
3 spring onions, finely chopped
1 clove of garlic, finely chopped
8 cherry tomatoes, cut small (into eighths, or there abouts)
handful of fresh coriander, chopped
1/2 teaspoon of sunflower oil
butter to taste - depending on how rich you like your scrambled eggs!

Method/steps

Heat the sunflower oil until sizzling (spit in it, and when it spits back, it's ready...!)
Add the garlic and spring onions and fry, stirring, for 1 minute
Add the tomatoes and fry, stirring, for 2 minutes.
Stir in the chillies and fry for 30 seconds, keeping them moving so they don\'t burn at all.
Add the butter.
When the butter is melted and sizzling, add the beaten eggs.
Turn the heat down low, and gentle stir the eggs.
Move the spoon delicately through the eggs, encouraging them to scramble gently. As you do this, carefully fold in the other ingredients so they become immersed in the creamy egg mixture.
When the eggs are scrambled to your satisfaction take the pan off the heat.
(I am deliberately cautious here as I find that it is even worse than teaching your to grandmother suck eggs to tell anyone when their scrambled eggs are done - raw and sloppy to one person are creamy heaven to someone else.)
Now stir in the chopped coriander.
You can serve alone, or on toast.
Your on your own with the toast - at breakfast time I am nowhere near awake enough to co-ordinate toast to be ready with the eggs :)

Additional Tips

If you were feeling decadent, (or have your own cow), you could add cream to the finished eggs once they are off the heat. If you do this, add it before sturring in the coriander.

Maybe you could use ghee in place of the oil/butter combo. I never have, but as it was originally an Indian recipe, it would work, I think.

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