Scrambled eggs with cheese on tomato sauce

Ingredients for 1 servings:

• 400 g chopped tomatoes (can)
• 1 small onion(s)
• 1 garlic clove(s)
• n. B. sugar
• n. B. salt, pepper, Italian herbs
• 1 tsp olive oil
• 2 eggs
• 1 tsp butter
• 30 g cheese, Emmental or other, spicy variety
• e.g. cream or milk

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

practically without carbohydrates, works great as a single recipe

Sauté the onion and garlic in olive oil, adding a little sugar if desired, add the tomatoes, season with Italian herbs and salt, simmer for at least 15 minutes, then season with salt and pepper. Heat the butter in a frying pan, break the eggs into small pieces and whisk them together. Let them set briefly in the pan, then stir to combine. Don’t let them sit for too long, or the eggs will become dry! Reduce the heat slightly. Season, let them sit, and stir occasionally. Dice the cheese and add it to the pan, stir in, and let it melt slightly. Pour the tomato sauce into a tall dish, then arrange the scrambled eggs on top. Serve with toast, if desired. If you like, you can whisk a little cream or milk (1-2 tablespoons) into the eggs to make the eggs a little fluffier.