Scrambled eggs with tomato a simple and tasty vegetarian main dish, perfect even for children. You can pair it with any type of side dish, either cooked or raw, according to your taste. They are perfect not only for lunch or dinner but also for a savory and protein-packed breakfast. I recommend checking out more egg recipes ; you’ll surely find another recipe to try. Now let’s see how to prepare scrambled eggs with tomato, and if you try them, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1/4 cup tomato sauce
- to taste salt
- 3 1/2 tbsp butter
- leaves basil
- to taste extra virgin olive oil
How to make scrambled eggs with tomato
Let’s start preparing scrambled eggs with tomato. Pour the tomato sauce, basil leaves, a pinch of salt, and a drizzle of extra virgin olive oil into a pan, and let it cook for a few minutes so the tomato absorbs flavor. Then pour it into a dish, remove the basil leaves, and set the tomato aside.
In the same pan where you prepared the tomato, add the butter, put it on low heat, and let it melt.
Once the butter has melted, break the eggs into the pan and let them cook for a couple of minutes, adjusting the salt. Once the egg white has set, break them with a spoon and quickly mix the yolk to completely break the whole egg.
When the Scrambled Eggs are almost set, add the previously cooked tomato and mix well to thoroughly incorporate the tomato into the eggs.
Serve the scrambled eggs with tomato hot.
How to store scrambled eggs with tomato
Store them in the refrigerator for 2 days
