Scrambled Eggs with Tomato Chile and Cilantro I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro), and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special.

Ingredients

1 tbsp butter

1 ripe tomato, finely chopped

1/2–1 chile, deseeded and finely chopped (optional for children)

4 free-range eggs, best quality possible

3 tbsp milk

Salt and freshly ground black pepper

1 tbsp chopped fresh cilantro

Method 

Melt the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. 

Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. 

Add to the saucepan and stir gently until the egg is softly scrambled. 

Stir in the chopped cilantro and serve.