Scrambled eggs with tomatoes are a traditional dish that is reinterpreted in every region and, above all, in every family, becoming a true homemade dish. In mine, it has always been prepared and known as scrambled eggs with tomatoes.
It is a quick recipe to make but with an intense flavor, which, when enjoyed with fresh bread or on crunchy croutons, becomes a delicacy hard to resist. It is also perfect as an appetizer, served on bruschetta or in small portions, perhaps accompanied by carasau bread or wheat flakes.
It starts with preparing a quick sauce with sautéed onions and chili, then adding the eggs to scramble for a couple of minutes. It is advisable not to overcook the eggs to keep them softer and juicier, but obviously, this depends on taste. For example, my family prefers them well-cooked, and I assure you the flavor will remain delicious. A unique taste, given by only two ingredients: tomato and egg, which, when combined, transform into a true specialty.
Before moving on to the recipe, let me remind you of other equally quick preparations that will make your table really special.
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 293.59 (Kcal)
- Carbohydrates 7.19 (g) of which sugars 1.51 (g)
- Proteins 15.95 (g)
- Fat 23.34 (g) of which saturated 6.59 (g)of which unsaturated 5.87 (g)
- Fibers 1.38 (g)
- Sodium 1,016.01 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 onion
- 2 tablespoons extra virgin olive oil
- chili pepper
- 3/8 cup tomato pulp
- 4 eggs
- salt
Tools
- 1 Frying Pan
Steps
Place the sliced onion with the chili pepper and oil in a small pot, then let it sauté, stirring occasionally until the onion becomes golden. At this point, add the tomato pulp, lightly salt, and let it cook for about 5 minutes, being careful not to reduce too much.
When the sauce is ready, add the eggs, and as soon as the whites start to set, begin stirring with a wooden spoon, scrambling the eggs. Adjust the salt, but don’t overdo it, as the dish is already flavorful on its own. Cook the eggs according to your taste; I recommend about three minutes for a perfect result. Once ready, you can add a few fresh basil leaves for a touch of freshness. And now, it’s time to enjoy them!
NOTES
This is a quick dish best appreciated when served hot, but if you prefer it for an appetizer, it can also be enjoyed at room temperature. As suggested in the recipe, if you want to further enhance the tomato flavor, you can enrich it with fresh basil leaves, which will add an extra aromatic touch.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
