For the salsa:-
8 Piccolo Tomatoes.
3 tablespoons of balsamic vinegar.
1 teaspoon of dried basil.
1 teaspoon of garlic granules.
Quarter teaspoon salt.
One teaspoon black pepper.

For the sweet-potato wedges:-
1 sweet potato per person, peeled, cut into wedges.
1 teaspoon of olive oil

For the scrambled eggs:-
6 free-range eggs.
Quarter teaspoon salt.
One teaspoon black pepper.
Small knob of butter.
1 teaspoon of dried chives.

1. Pre-heat the oven to 170 degrees C.
2. Place the tomatoes in the baking tray, I use a disposable foil tray for this recipe, drizzle over the balsamic vinegar and season with the dried basil, garlic granules and season with salt and pepper.
3. Place in the oven and bake for 50 minutes.
4. After 40 minutes, drizzle olive oil in a frying pan and warm through on a low heat.
5. Reduce the oven temperature to 125 degrees C after 45 minutes and at this point fry the sweet potato wedges for 3 - 4 minutes.
6. Whilst the wedges are cooking, crack the eggs into a bowl; season with salt and pepper and whisk with a fork.
7. Add the knob of butter to a small pan and let it melt on a low heat. Pour in the eggs, slowly stirring until they scramble. Place on a warmed plate; scatter with dry chives; and add the sweet potatoes and balsamic salsa.