Scrambled Eggs with Tomato are a rustic main course, simple and perfect for a quick dinner served with bread because dipping is a must. Very few ingredients will make you love this dish on cold winter evenings when you crave something warm yet tasty.
I’ve been eating Scrambled Eggs with Tomato since I was a child and still prepare them like my mom did. This economical recipe is loved by the whole family and is ready in minutes. I consider it real comfort food, like the Eggs with Tomato, the classic homemade dish that I serve directly in the pan.
You probably already have the ingredients at home, just read the recipe and prepare this dish!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 14 oz tomato puree
- Half onion
- 1 tbsp extra virgin olive oil
- salt
- pepper
Tools
- Pan 11 inches
How to Prepare Scrambled Eggs with Tomato
Chop the onion, sauté it for 2 minutes in a pan with the oil, then add the puree. Cook the sauce for 5 minutes with the lid on, then add the eggs.
Stir to break the eggs and mix the sauce to your liking; I like having whole egg pieces.
At this point, cover with the lid and continue cooking until the eggs have set. Season with salt and pepper and divide onto plates, or bring the pan to the table and share it with your family.
Notes
I like this dish with a lot of tomato; if you prefer it less red, reduce the amount of puree.
FAQ
Can cheese be added?
Sure, add Parmesan or diced mozzarella at the end of cooking.
