In a medium bowl, combine the diced tomatoes, chopped parsley, and chopped chives. Drizzle with 1 tbsp red wine vinegar and 1 teaspoon of olive oil. Season with salt and pepper to taste. Toss well and set aside to let the flavours combine.

Toast the sourdough slices to your desired level of crispiness! You can use a toaster, oven, or grill. Butter if you like.

Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper.

Heat the remaining 1 teaspoon of olive oil in a non-stick frying pan or skillet over medium-low heat.

Pour in the beaten eggs, turn the heat down low and let them cook, gently folding them in towards the centre of the pan with a spatula. Cook until the eggs are just set but still creamy, then remove from heat.

Place the toasted sourdough slices on serving plates. Spoon the scrambled eggs on toast and sprinkle with extra fresh chives, and load the tomato salad on the second toast. Season with additional salt and pepper if needed.