Scrambled Eggs with Tomatoes on Bread
Drain tomatoes, reserve oil, pat dry and chop. Whisk eggs in a bowl. Add sun-dried tomatoes to the bowl, mix and season with salt and pepper.
Heat1 tablespoon tomato oil in a pan and pour egg mixture into the pan, let cook while occasionally stirring.
Spread bread with ketchup. Cover with scrambled egg mixture and season with pepper. Serve on a plate garnished with basil.