- Non- sticking pan
- 6 eggs
- 25 g chopped shallots
- 25 g butter
- 200 g tomatoes
- chopped parsley
- 2 tbsp milk
- Break the eggs in a basin, add milk, onion and tomatoes. Season with salt and pepper.
- Melt butter in a thick bottomed pan, add the eggs and cook over a gentle heat stirring continuously until the eggs are lightly cooked.
- Remove from stove and mix with teaspoon of butter.
- Serve with sprinkled chopped parsley.