SPICED SCRAMBLED EGGS

Seed and mince the chilli pepper.

Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.

Heat the oil in a medium non-stick pan over medium heat. Once the oil shimmers, stir in the onion and tomato; cook for 4 or 5 minutes, until softened.

Add the fresh pepper and the cilantro, if using,