Scrambled Eggs with Tomatoes

Scrambled eggs with tomatoes are cooked with onion and olive oil until the eggs are soft and the tomato forms a light sauce. This Mediterranean breakfast serves two and is ready in 15 minutes.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 2 tablespoons extra virgin olive oil
▢ ½ medium onion finely diced
▢ 1 medium tomato diced
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ 4 large eggs
▢ 1 tablespoon fresh chives finely chopped, for garnish (optional)

Instructions

Heat 2 tablespoons extra virgin olive oil in a nonstick skillet over medium heat. Add ½ medium onion, finely diced, and cook for 4–5 minutes, stirring occasionally, until softened.
Add 1 medium tomato, diced, and cook for 3–4 minutes, stirring occasionally, until softened and its juices release. If loose liquid remains, let it cook down before adding the eggs.
Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir to combine.
Beat 4 large eggs in a bowl, then pour them into the skillet. Gently stir for 2–3 minutes, until softly scrambled and just set. Remove the skillet from the heat while the eggs are still slightly soft; residual heat will finish cooking them.
Sprinkle with 1 tablespoon fresh chives, chopped, if using, and serve the scrambled eggs with tomatoes immediately.

Notes

Choose a ripe tomato: It will soften within the stated cooking time and create the light sauce around the eggs.

Control excess moisture: Tomato juiciness varies, so reduce any loose liquid before adding the eggs to prevent a watery result.

Stop before the eggs look dry: Remove them while slightly soft because residual heat will continue to set them.

Finish and vary carefully: Add chives at the end and serve immediately. Tested swaps are shallot for onion, green onions for chives, and cherry tomatoes for the medium tomato. Chili is optional.

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