Scrambled Eggs with Tomatoes

In Breakfast

Scrambled Eggs with Tomatoes

Scrambled eggs with a twist, a delicious light breakfast to enjoy with a slice of toast or fresh bread.  This Scrambled Eggs with tomatoes recipe serves four to five people.

A few tips for this recipe is to try and use sweet tomatoes, if you can’t find any well ripened tomatoes you can use cherry tomatoes and for extra taste you can add a few tsps of tomato paste.


  • 6 eggs
  • 600gr ripe tomatoes, chopped
  • 2 white onions
  • 4 tbsps olive oil
  • 1/2 tsp sugar
  • 1 tbsp tomato paste (optional)
  • salt & pepper
  • pinch of oregano


  1. In a large frying pan heat the olive oil and saute the onions.
  2. Stirring occasionally and cook until they are translucent.
  3. Rinse and chop the tomatoes.
  4. Stir in the chopped tomatoes, oregano, sugar, salt and pepper in the frying pan.
  5. Stir and cook over a low heat for about 15 minutes, until most of the liquid has evaporated and the tomatoes have formed a sauce.
  6. Add the eggs in a bowl with a tiny bit of water and beat well.
  7. Add the beaten eggs in the frying pan and cook for about 2-3 minutes, stirring witha spatula exactly like you are making scrambled eggs.
  8. Serve immediately and enjoy!
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