Basically Spanish-inspired scrambled eggs, this is a very last-minute dish to which you could add anything from prawns to pieces of cooked chicken. In a food processor, blitz together a large tomato with a teaspoon each of decent curry powder, cumin seeds and crushed dried chilli. Put the resulting paste into a shallow pan over a moderate heat and fry gently for 4 or 5 minutes, stirring regularly. Finely slice 2 spring onions and add to the spice paste. Break 5 eggs straight into the pan and stir quickly so that they scramble and mix with the spiced tomato paste. Serves 3.
Add the eggs straight to the pan and move them around immediately, in much the same way as making scrambled eggs. The dish is all about speed, so make it quickly and get everyone to the table first. It needs to be eaten fresh from the pan.
Add any of the following to the basic spice and egg mixture: cooked prawns, bacon or ham, or chopped cooked greens, such as spinach or summer cabbage. Mushrooms, chopped or quartered, can be added to the pan before the spice paste, as can morcilla, peppers, chorizo or squid. Serve it on toast or with smoked salmon.