Scrambled Eggs with Tomatoes

This scrambled eggs with tomatoes recipe is a quick and easy breakfast made with eggs, fresh tomatoes, onion, olive oil, and chives. The tomatoes cook down into a light sauce that keeps the eggs soft and flavorful, making it a simple meal that's ready in about 15 minutes.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 2 tablespoon 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 tablespoon extra virgin olive oil in a skillet over medium heat. Add ½ medium onion, finely diced, and cook for 4–5 minutes until softened.
Add 1 medium tomato, diced, and cook for 3–4 minutes, stirring occasionally, until the tomato softens and releases its juices.
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 and cook for 2–3 minutes until the eggs are softly scrambled and just set.
Sprinkle with 1 tablespoon fresh chives, chopped, and serve immediately.

Notes

Use Ripe Tomatoes: I like to use ripe tomatoes because they soften quickly and create a light sauce that blends into the eggs.

Don't Overcook the Eggs: I remove the pan from the heat when the eggs still look slightly soft. The residual heat finishes cooking them and keeps them tender.

Cook Off Excess Liquid: If your tomato releases a lot of juice, let it simmer for an extra minute before adding the eggs so the scramble doesn't become watery.

Add the Chives at the End: I sprinkle the chives on just before serving to keep their fresh flavor and bright color.

Storage: I find these scrambled eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day and reheated gently over low heat.

Nutrition