Scrambled Eggs with Spicy Salsa

I often find breakfast served at cafes in Sydney to be overpriced, especially when it's just toast with bacon and eggs, or even just jam and butter. I could buy a whole loaf of bread with the amount they charge and have breakfast everyday for the whole week. Having said that, we do treat ourselves to breakfast at the local cafes once in a while. The kids would have their little babycinos while G and I would sip on our lattes and watch the world go by. Okay, not exactly. Most of the time, we would take turns trying to keep our little toddler "entertained" by letting him play games on the phone or bringing him out for a walk when he starts getting restless.

One of the more memorable breakfast meals I've had is this understated dish of scrambled eggs with salsa and feta cheese, served with wood-fired sourdough. Breakfast doesn't have to be complicated, and this was just a little bit fancier than plain scrambled eggs, and yet not too extravagant. The bits of crumbled feta work remarkably well with the eggs and tomatoes and gives it a lovely sharp burst of flavour when eaten together with toasted sourdough.

Scrambled Eggs with Spicy Salsa

Ingredients

3/4 cup canned diced tomatoes
1 clove garlic, finely chopped
1/2 tsp paprika
A tiny pinch of cayenne pepper (or to taste)
A dash of tabasco sauce
1/2 tsp sugar (or to taste)
Salt and black pepper
Olive oil for frying
4 eggs, lightly beaten with a pinch of salt
2-3 tbsp feta cheese
Toasted sourdough or other bread, to serve

Method

Heat up 1/2 tbsp oil in a small frying pan and sautee the garlic briefly. Add the diced tomatoes bring to a simmer. Add paprika, cayenne pepper, tabasco, sugar, salt and pepper. Crush the pieces of tomatoes with the back of your spatula, and let it cook down for 2-3 minutes until slightly thickened. Taste and make sure it's seasoned to your liking. Transfer half of the mixture to a bowl, leaving the rest in the pan. Push the mixture to the edges of the pan and pour in half of the beaten eggs. Once it starts to set, stir/scramble it with a spatula and gently fold in the tomato mixture from the edge of the pan. Don't mix it around too much. Crumble half of the feta over the eggs, spreading them out evenly. Remove the pan from the heat and transfer the eggs to a serving plate. Serve hot with toasted buttered sourdough. Repeat the cooking process with the remaining tomato mixture, eggs and feta to make a second serving.