Bayd mekhalel (scrambled eggs with tomatoes)

Instructions

1. Dice the onion finely and slice the chilli into thin rings.
2. Heat the oil in a pan and sauté the onion and chilli for 5 minutes over medium heat.
3. Add the diced tomatoes and let them break down for 5 to 7 minutes until you have a sauce.
4. Crack the eggs into a bowl, lightly beat them with the salt, pepper and cumin, then pour them into the pan.
5. Stir gently with a spatula until the eggs are just set but still soft, about 3 minutes.
6. Serve straight away, piping hot, with bread.