Chorizo and Scrambled Eggs

A fabulous breakfast dish, made with finely sliced chorizo, which I then diced, halved piccolo tomatoes (six), and two large eggs and milk.

First I fried the chorizo and the tomato halves together in a skillet at a medium heat, until the oil came from the sausage, and it began to become slightly crisp.

I beat the eggs in a bowl, and added some milk and some salt (not much!). The mixture was added to the skillet, and left to stand for about a minute. Then I stirred the mixture occasionally until the dish was ready (about five minutes. Judge when it is ready by eye).

Served on some buttered toast, with a sprinkle of coriander leaf.