Spicy Egg and Tomato Scramble

Instructions

1. 1

   Wash the tomatoes and hot pepper under cold running water. Pat dry with a paper towel.

2. 2

   Dice the tomatoes into small cubes, and finely chop the hot pepper, removing the seeds if you prefer less heat.

3. 3

   Crack the eggs into a bowl and beat them until the yolks and whites are fully combined. Season with salt and pepper to taste.

4. 4

   Heat the olive oil in a non-stick skillet over medium heat.

5. 5

   Add the chopped hot pepper to the skillet and sauté for about 1 minute, or until fragrant.

6. 6

   Add the diced tomatoes to the skillet and cook for another 2-3 minutes, until the tomatoes are soft and release their juices.

7. 7

   Pour the beaten eggs over the tomatoes and peppers in the skillet. Let the eggs sit for a moment without stirring to allow them to begin to set.

8. 8

   Gently stir the mixture with a spatula, scraping the bottom of the skillet to create large, soft curds.

9. 9

   Continue cooking, stirring occasionally, until the eggs are fully cooked but still moist and fluffy.

10. 10

    Taste and adjust the seasoning with additional salt and pepper if needed.

11. 11

    Serve the spicy egg and tomato scramble hot, garnished with fresh herbs if desired.