Season the tomatoes with pepper and MAGGI Rasamusu.
Heat a pan with cooking oil over medium heat and add the seasoned tomatoes. Cook for 2-3 minutes until softened, stirring from time to time but not breaking up the tomatoes. Remove from heat.
Beat the eggs in a bowl and add pepper and salt to taste. Whisk.
Add in the mackerel and chives to the bowl and mix.
Heat a pan with oil and cook the mackerel mix for 3-4 mins, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.
Divide the tomatoes between two plates and serve with the scrambled eggs topped with watercress.
Calories (Kcal) 220
Protein (g) 16
Fat (g) 12
Carbohydrates (g) 15
Vitamin A (mcg) 170
Vitamin C (mg) 46