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SERVES 2
1 tbsp olive oil
1 red pepper, deseeded and diced
4 eggs
good pinch of thyme leaves
160g/5½oz tomatoes, deseeded and chopped
salt and freshly ground black pepper
TO SERVE
wholemeal toast (optional)
2 x 150ml/5fl oz/scant ⅔ cup orange juice
Heat the oil in a non-stick frying pan and gently fry the peppers for about 5 minutes. Meanwhile, beat the eggs and season with salt and pepper. Pour them into the pan, add the thyme and cook very gently until the eggs are creamy but not set, stirring constantly. Add the tomatoes and continue cooking until the eggs are set to your liking and the tomatoes are warmed through. Serve with toast, if using, a glass of orange juice.