Spicy cherry tomatoes and eggs

a big hit with friends and a lovely change from the full English.

TIPS Use ripe cherry tomatoes of the best quality and organic or at the very least free range eggs.

Serves 1

8 cherry tomatoes
2 eggs
1 tbs spring onions, finely sliced.
1\2 a medium chilli, diced.
4 tbs extra virgin olive oil
sea salt and black pepper

Heat the oil in a small frying pan.
Turn down the heat to low and fry the tomatoes for ten minutes, stirring from time to time. Sprinkle in the spring onions and chilli and cook for a further two minutes.
Mash the tomatoes with a potato masher or a fork and gently crack in the eggs. Put a lid on the pan and cook for about two minutes for soft yolks. Season and serve with a hunk of toasted sourdough.