Cut each baguette into three sections, split and rub them with garlic and drizzle with a little olive oil. Seed the tomatoes and dice the flesh. Peel and finely chop the French shallots.
Beat the eggs with a fork, add the French shallots and tomatoes, season. Cook 6 omelettes on the hotplate, add the shiso leaves.
Brown the slices of chorizo, then brown the bread in the fat from