We all know that tomatoes and eggs go together like… well… tomatoes and eggs. Whether it’s eating a plate of perfect scrambled eggs with ketchup, or bowl of shakshuka, sweet, umami-rich tomatoes and eggs are a match made in heaven.
This easy upgrade to ordinary scrambled eggs takes almost no additional effort and you’ll be rewarded with a plate of soft creamy eggs with big chunks of juicy tomatoes. By coating the tomatoes in a bit of starch, it keeps them from watering down the eggs, and it turns the juices released by the tomato into a delightful tangy, sweet sauce that enrobes the big fluffy curds of egg.
Although this will work with almost any tomato, it does taste best with sweet sun-ripened tomatoes. I like to peel the tomatoes for this because the tough skins can get in the way of what would otherwise be a velvety smooth dish. This does add a bit more effort, but here’s an easy way to peel tomatoes.
I love the incredibly complex flavors you can get from a dish that’s made with essentially two ingredients, but if you feel like you need to give it even more flavor, try sauteing some garlic or onions before sauteing the tomatoes. You could also add some chopped herbs like sage or basil in at the end.
Tomato Scrambled Eggs
- 6.4 ounces (180 grams, 2 small tomatoes) tomatoes, peeled and cut into wedges
- 1/4 teaspoon salt
- 1/4 teaspoon potato starch
- 2 large eggs
- 2 teaspoons olive oil
- black pepper to taste
- In a small bowl, toss the tomatoes with the salt and potato starch to coat evenly.
- Beat the eggs until uniform in color.
- Heat a nonstick frying pan over medium heat until hot and then add the olive oil and tomatoes. Saute the tomatoes until they've released some liquid, and the edges of the tomatoes start rounding off.
- Transfer the tomatoes to the bowl they were in, and then add the eggs to the pan.
- Turn down the heat to low and let the eggs cook a bit before starting to stir.
- Return the tomatoes to the pan and scramble together with the eggs.
- Plate the eggs and season with black pepper to taste.
Yield: 1 large serving
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.