Scrambled eggs with tomatoes and onion

Crack the eggs into a bowl. Add salt and shake well with a fork. Cut separately: onion into cubes, tomato into semi-circular slices. Heat the oil in a frying pan. Over low heat, cook the onion until translucent. Add tomatoes; increase heat to medium. Fry for another 2-3 minutes, or more, if there is a lot of juice in the tomatoes, until most of it has evaporated. Pour in the egg mixture and fry, stirring, for a couple more minutes until all the eggs are “set” (no longer runny).

Extras you can add to the scrambled eggs (after the tomato)

— a couple of sliced sausages

— ham, cut into cubes or bars

— fried bacon stripes

— cut boiled potato (or two)

— cut bread, maybe yesterday’s

— sweet peppers, cut into strips

— sweet corn or peas

— cubed or grated cheese (add the cheese at the same time as the eggs)

— herbs