Buttery Scrambled Eggs with Smoky Tomato and Bell Pepper on White Bread

Core and roughly chop the tomatoes into rough half-inch chunks. Seed the bell peppers and slice them into thin strips, about a quarter inch wide.

Warm the olive oil in a wide skillet over a gentle medium heat. Add the bell pepper strips with a pinch of salt and let them soften, stirring now and then, for about 8 minutes until they are tender and slightly sweetened at the edges.

Add the chopped tomatoes, smoked paprika, and another pinch of salt. Stir everything together and let it cook down for 10 to 12 minutes, stirring occasionally, until the tomatoes have collapsed into a thick, jammy sauce with deep red edges. Remove from heat and keep warm.

While the vegetables are cooking, place the white-bread slices under the grill or in a dry griddle pan over medium heat. Toast until golden on each side, about 2 minutes per side.

Rub each warm slice lightly with a little extra butter for richness — it will melt into the toast just as it hits the surface. Set aside.

Crack the eggs into a bowl, pour in the whole-milk, and season with salt and smoked-paprika. Whisk gently until the mixture is just combined — pale yellow and smooth, not over-beaten.

Melt the butter in a non-stick frying pan over low-to-medium heat, letting it foam gently without browning. Pour in the egg mixture and leave it untouched for about 30 seconds.

Using a spatula, draw the eggs slowly from the edges toward the centre in wide, slow sweeps. Let the curds form at the edges, then fold them in. Repeat this unhurried motion every 20 seconds or so, scraping down any bits that stick, until the eggs are softly set — creamy and barely holding their shape, about 4 to 5 minutes total. Remove from heat while they still look slightly underdone; they will carry over perfectly.

Lay two buttered toast slices on each warm plate. Spoon a generous mound of scrambled eggs over the toast, letting them spill and mound naturally.

Spoon the smoky tomato and bell pepper ragout alongside or slightly over the eggs so the jammy sauce can mingle with the soft curds. Serve immediately while everything is warm and buttery.