Wash and dice 2 tomatoes, removing the stems.

Whisk 4 eggs with a pinch of herb salt until smooth.

Slice 1 chicken breast into thin pieces, then finely chop.

Season the chopped chicken breast with a pinch of herb salt.

Heat a pan and sauté 4 minced garlic cloves with 1 tbsp ghee butter.

Add the seasoned chicken breast to the pan and stir-fry until fully cooked.

Add diced tomatoes and sliced green chili peppers to the pan.

Lightly season with a small pinch of salt and stir-fry until combined.

Pour the whisked eggs into the pan and scramble gently.