Combine tomatoes, oil, basil and chilli flakes. Season with salt and pepper. Set aside

Whisk eggs, milk and parmesan together and season with salt and pepper

Heat oil and butter in a non-stick pan over medium-low heat

Add eggs. Using a silicone spatula or wooden spoon, gently push the set eggs from the edges of the pan to the centre to create a large silky curd

Continue for 1-2 minutes or until three-quarters of the mixture is set. Remove from heat to allow the residual heat to finish the cooking

Spoon eggs onto sourdough and top with tomato salad. Garnish with extra basil, chilli flakes and shaved parmesan