Herb omelette with harissa-roasted tomatoes

Preheat the oven to 200°C, gas mark 6. Mix together the harissa, 1 tsp oil and garlic. Place the tomatoes in a small roasting tray and spoon over the harissa mixture. Season and roast for 15 minutes, basting the tomatoes with the mixture halfway through.

Beat the eggs in a bowl, season and stir through the parsley. Heat the remaining 1 tsp oil in a non-stick 20cm frying pan over a medium heat. Add the eggs, and cook, swirling the mixture to tip any runny egg to the pan edges, for about 3-4 minutes until set.

Tip the omelette onto a plate. Spoon over some of the yogurt and top with the tomatoes and all the roasting juices. Serve with a handful of pea shoots and any extra yogurt on the side.