1/2 tablespoon butter, 4 cups chopped tomato, 4 eggs, basil or other chopped herbs (optional), salt and pepper to taste

1. Melt butter in small pan on medium heat 2. Add tomatoes and cook until all juices release about 5-7 minutes. 3. Meanwhile, crack eggs into a bowl and add a generous pinch of salt and pepper. Beat the eggs lightly with a fork. 4. Turn the heat down to low and and add the eggs to the pan. Using a spatula gently mix the eggs and tomatoes together. Carefully stir the eggs to keep them from forming chunks. 5. Turn down the heat as low as possible; cook low and slow. 6. Sprinkle with desired herbs and serve.