Herb omelette with harissa-roasted tomatoes

This speedy, herby omelette is the most delicious dish for one. The ruby rose harissa gives a fragrant, smoky flavour, and the tomatoes and herbs add beautiful colour - a treat for both the eyes and the tastebuds.

Ingreadient

• 2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
• 2 tsp olive oil
• 1 clove/s garlic, crushed
• 135g cherry vine tomatoes
• 2 British Blacktail Large Free Range Eggs
• 10g flat leaf parsley, roughly chopped
• 2 tbsp low-fat Greek style natural yogurt
• 10g pea shoots

Step by step

1. Preheat the oven to 200°C, gas mark 6. Mix together the harissa, 1 tsp oil and garlic. Place the tomatoes in a small roasting tray and spoon over the harissa mixture. Season and roast for 15 minutes, basting the tomatoes with the mixture halfway through.
2. Beat the eggs in a bowl, season and stir through the parsley. Heat the remaining 1 tsp oil in a non-stick 20cm frying pan over a medium heat. Add the eggs, and cook, swirling the mixture to tip any runny egg to the pan edges, for about 3-4 minutes until set.
3. Tip the omelette onto a plate. Spoon over some of the yogurt and top with the tomatoes and all the roasting juices. Serve with a handful of pea shoots and any extra yogurt on the side.