"Scrambled eggs and tomato".

We must grate the tomato. In my case I grinded it with a blender because it is faster and easier. If you do it like me, the tomato must be peeled and cut into pieces. Once it is done, we add olive oil (the one you have and the amount you need) and a pinch of salt. And obviously we mix it.

Pour this mixture into the pan and when it boils, add a few beaten eggs. Important: put a little bit of oil (I repeat, whatever you use) in the frying pan before adding the liquefied tomato. This will prevent it from sticking.

We are stirring everything. We have to get it to break to make the scrambled eggs, as if they were crumbs.

This is also very important, because when the tomato is done, it will release water and we have to filter it. You can help yourself with a pot, put the scrambled eggs in it and filter our food little by little.

To finish, return it to the frying pan for a little more time and you will be ready to enjoy this delicacy.