4 slices quality prosciutto
4 large free-range eggs
1 handful different coloured small tomatoes, halved and quartered
1 small handful fresh basil leaves
1 fresh red chilli, deseeded and finely chopped, optional
olive oil, for drizzling, optional
Preheat your grill to high. Heat a small, non-stick frying pan until medium hot. Dry fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.
Meanwhile, whisk the eggs in a small bowl and season with sea salt and pepper. Pour into the hot pan and, using a fork, mix the eggs around to cook a little. Scatter the tomatoes on the top, remove the pan from the heat and place under the hot grill, about 6–7cm away. Continue to cook until the eggs are just cooked and the tomatoes are warmed through.
To serve, place the prosciutto on top, sprinkle over the basil and chilli, if using. Season with black pepper and finish with a drizzle of olive oil, if you like.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council