• 15 g butter
  • 1 small onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 100 g cherry tomatoes, sliced
  • 2 British Lion eggs, lightly beaten
  • a generous pinch of chicken stock
  • 1 tsp soy sauce
  • a little salt & freshly ground black pepper


  1. Melt the butter and sauté the onion and garlic for 3 minutes, stirring.
  2. Add the sliced tomatoes and cook until mushy.
  3. Beat the eggs together with the chicken stock, soy sauce  and a little salt and pepper.
  4. Add the beaten egg mixture to the tomato and onion and cook for a couple of minutes or when just beginning to set.
  5. Serve on its own or with some toasted ciabatta
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