Spiced Scrambled Eggs

8 eggs
4 tomatoes, skinned and chopped
1 teaspoon salt
50 g/2 oz polyunsaturated margarine
1 medium onion, peeled and sliced
2 green chillies, deseeded and chopped
1 teaspoon turmeric
1 teaspoon ground coriander

Put the eggs, tomatoes and salt in a bowl and beat well. Melt the margarine in a pan, add the onion and fry gently until soft. Add the chillies and spices and fry for 2 minutes, stirring constantly. Add the beaten egg mixture and stir with a wooden spoon until the eggs are scrambled. Serve hot on toast for breakfast, or as a light supper. SERVES 4