Scrambled Eggs a la Provencale

Directions

1. 1
   Beat the eggs in a bowl.
2. 2
   Add the salt, pepper, and fresh tomato sauce and whisk together.
3. 3
   Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil.
4. 4
   When it is hot (but not too hot this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula.
5. 5
   Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set.
6. 6
   Stir in the basil or chives.
7. 7
   Serve hot, with toast.