Eggs Scrambled with Tomato and Basil
|Eggs||10 , beaten|
|Tomatoes||4 , peeled, seeded and coarsely chopped|
|Basil and flowers||1⁄4 Cup (4 tbs), chopped (1 Handful Of Fresh Herb)|
|Garlic||4 Clove (20 gm), flattened with the side of a knife blade|
|Bouquet garni/1 pinch crumbled mixed herbs||1 (Bay Leaf, Thyme And A Celery Rib)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||4 Tablespoon, cut into small pieces|
1.Heat olive oil, and cook tomatoes in it by adding salt, garlic, bouquet garni or mixed herbs and sugar on low flame.
2.Stir the mixture frequently till the time tomatoes soak the oil and the liquid evaporates.
3.Remove the garlic and bouquet garni.
4.Put butter in beaten eggs and add a sprinkling of salt and pepper.
5.Pour the eggs in tomatoes and cook by stirring on low flame.
6.Once the eggs starts thickening, put chopped basil and turn the flame off immediately.
7.Stir the eggs well until ready to serve.
8.Serve warm with breads.