• 2 tbsp vegetable oil
  • 1 clove garlic, crushed
  • ½ onion, finely chopped
  • 6 plum tomatoes, deseeded and chopped
  • 2 tsp tomato purée
  • 6 eggs
  • 25g salted butter, softened
  • ½ a small pack chives, finely chopped
  • flatbreads, to serve


  • STEP 1

    Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée.

  • STEP 2

    Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.

  • STEP 3

    Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.


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