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Scrambled Eggs With Shrimps


6 eggs
1 can of shrimps or its equivalent in fresh shrimps
1 green pepper
pint of strained tomato
teaspoonful of salt


Beat the eggs until well mixed, without separating. Put the butter in a saucepan, add the pepper, chopped; shake until the pepper is soft, add the tomato and all the seasoning, and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the centre of a platter, pour over and around the shrimp mixture and send to the table.

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