Summary

Ingredients

• 400 g tomato (s), chunky (can)
• 1 small onion (s)
• 1 clove garlic
• sugar
• Salt, pepper, Italian herbs
• 1 teaspoon olive oil
• 2 egg (s)
• 1 teaspoon butter
• 30 g cheese, Emmentaler or other spicy variety
• cream or milk

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Instructions

1. Sauté the onion and garlic in the olive oil, add a little sugar if necessary, add the tomatoes, season with Italian herbs and salt, simmer for at least 15 minutes, then season with salt and pepper.
2. Heat the butter in a frying pan, crack open the eggs and whisk, let them set briefly in the pan, then stir. Do not let it steep too long, otherwise the eggs will dry out! Turn the heat down a little. Season, let it steep and stir a little again and again.
3. Cut the cheese into cubes and add to the pan, stir in and let it melt a little.
4. Put the tomato sauce on a high plate, then serve the scrambled eggs on top.
5. Serve with toast if you like.
6. If you like, you can whisk some cream or milk (1-2 tablespoon) with the eggs, then the egg will be a little looser.