Ingredients
25g/1oz unsalted butter
6 free-range eggs, beaten
1 tbsp tomato purée
pinch dried chilli flakes
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
Method
1. Melt the butter in a small frying pan. Mix together the eggs and tomato purée and pour into the pan.
2. Sprinkle over the chilli flakes and season with salt and freshly ground black pepper. Leave to cook for 3-4 minutes, then loosen the sides with a palate knife.
3. Flip and cook on the other side for 2-3 minutes. Slide onto a plate and garnish with the chopped parsley.
