Eggs Scrambled with Tomato and Basil

• 3 or 4 medium tomatoes, peeled, seeded, chopped coarsely
• Salt
• 3 or 4 cloves garlic, crushed

Cook the tomatoes, salted, with the garlic, bouquet garni, and sugar in the olive oil over a low flame, tossing from time to time, until the free liquid is evaporated and the tomatoes seem only to be coated with oil. Discard the garlic and the bouquet garni.

Add the butter, cut into small pieces, to the eggs, season to taste, beat them lightly with a fork and, with a wooden spoon, stir