Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat.

While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.

Transfer the tomatoes to serving plates.

Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.

Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set.

Spoon the spinach onto the plates and top with the scrambled eggs.