• 2 baguettes
• 1 garlic clove
• olive oil
• 2 tomatoes

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