Chorizo Sausage, with Baby Plum Tomato and Scrambled Egg

A variation  on a favourite dish: Scrambled Egg with chorizo - in this case with fried baby plum tomatoes..

Two large eggs were cracked into a bowl with 300 mls of milk and a pinch of salt, and stirred thoroughly.

The Chorizo was diced and fried slowly in its own fat in a skillet. The tomatoes were diced and added to the pan, and cooked together for five minutes or so.

Then the eggs and milk mixture was added to the pan. and allowed to cook for two minutes before being broken up with a spatula. Stir occasionally. The dish is ready after about five to six minutes at a moderate heat. Serve on a little ground pepper.