Scrambled Eggs with Tomatoes & Onions

Peel the onions and cut in half. Slice thinly in the shape of half rings.

Melt the butter in a frying pan and gently fry the onions until soft. Do not brown the onions.

Peel and dice the tomatoes and add to the softened onions. Stir and cook together for a few minutes.

Add the salt, pepper and paprika flakes and stir in. Cook for a minute or two.

Add the hot water, stir and bring to a simmer. 

Whisk the eggs with a fork and add to the pan. Stir the eggs into the vegetables and cook for 5 minutes.

Cut the bread into 1.5 cm pieces and place onto a large serving plate or individual serving plates. 

Pour the eggs on top of the bread and serve immediately.

Sprinkle with chopped parsley or spring onions for garnish.

The bread will soak up all the juices and the flavours.

This recipe is a way to use up stale pide bread so feel free to do the same if you have any.