Chicken and Tomato Scrambled Eggs

Preparation In a bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.

Cooking the eggs Heat a large non-stick skillet over medium heat. Add butter and let it melt.

3.Pour the egg mixture into the skillet and let it cook without stirring for a few seconds until the edges start to set.

4.Using a spatula, gently push the cooked edges towards the center, allowing the uncooked eggs to flow to the edges.

5.Continue cooking and gently stirring until the eggs are almost set but still slightly runny. Remove from heat. The residual heat will finish cooking the eggs.

Cooking the chicken and tomato mixture In a separate pan, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, and cook until fragrant and translucent, about 2-3 minutes.

7.Add the ground chicken to the pan and cook until browned and cooked through, breaking it up into crumbles.

8.Add the diced tomatoes, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes, until the tomatoes are softened.

9.Remove from heat and spoon the chicken and tomato mixture over the scrambled eggs.

Optional toppings Garnish with chopped fresh parsley and grated cheese, if desired. Serve hot.