Scrambled eggs with anchovies, cherry tomatoes and oregano

Ingredients

For 1 serving

• Eggs2
• Anchovies in oil3
• Cherry tomatoes100 g
• Dried oreganoto taste
• Bread30 g
• Extra virgin olive oil3 g

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Wash the cherry tomatoes and halve them. Beat the eggs in a bowl with the oregano; no salt needed, as the anchovies are already salty.
2. Heat the oil in a non-stick pan over low heat, add the drained anchovies and mash them with a wooden spoon for 1–2 minutes, until they melt.
3. Raise the heat to medium, add the tomatoes and sauté for 3 minutes, until they start to soften.
4. Meanwhile, toast the bread for 2–3 minutes, until crisp.
5. Return to low heat, pour in the eggs and stir constantly for 2–3 minutes, until set but still creamy; serve straight away with the bread.