Scrambled eggs and tomatoes is a delightful dish that brings together the creamy texture of eggs with the juicy, tangy flavor of tomatoes. This simple yet satisfying recipe is perfect for breakfast or a light meal, offering a burst of freshness and comfort in every bite. With just a few ingredients, you can whip up a nutritious and delicious dish that is sure to please your taste buds and provide a quick energy boost.
All the ingredients in this recipe are quite common and should be easily found in most supermarkets. However, if you are looking for the freshest tomatoes, consider visiting a local farmers' market where you might find a variety of ripe and flavorful options. Olive oil is another ingredient that can vary in quality, so look for a good extra virgin variety for the best taste.
Ingredients For Scrambled Eggs And Tomatoes Recipe
Eggs: The main protein source in this dish, providing a creamy texture when scrambled.
Tomatoes: Adds a juicy, tangy flavor and a burst of freshness to the dish.
Olive oil: Used for cooking, it adds a subtle richness and helps prevent sticking.
Salt: Enhances the natural flavors of the ingredients.
Black pepper: Adds a hint of spice and depth to the overall taste.
Technique Tip for This Recipe
To enhance the flavor of your scrambled eggs and tomatoes, consider adding a pinch of sugar to the diced tomatoes while they cook. This will help balance the acidity of the tomatoes and bring out their natural sweetness, creating a more harmonious dish. Additionally, for a creamier texture, you can add a splash of milk or cream to the eggs before beating them.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with tofu: Tofu can be crumbled and cooked to mimic the texture of scrambled eggs, making it a great plant-based alternative.
eggs - Substitute with chickpea flour: When mixed with water and cooked, chickpea flour creates a similar texture to scrambled eggs and is a good vegan option.
diced tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available, offering a similar flavor and texture.
diced tomatoes - Substitute with red bell peppers: Red bell peppers provide a sweet and slightly tangy flavor, adding a different but complementary taste to the dish.
olive oil - Substitute with butter: Butter adds a rich flavor and can be used for cooking the eggs and tomatoes, though it changes the dish's flavor profile slightly.
olive oil - Substitute with coconut oil: Coconut oil is a good alternative for those looking for a plant-based option with a subtle coconut flavor.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.
salt - Substitute with seaweed flakes: Seaweed flakes provide a salty taste along with additional nutrients, offering a unique twist.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick to the dish, suitable for those who enjoy a bit of heat.
Alternative Recipes Similar to This Dish
How to Reheat Leftovers
Gently reheat in a skillet: Place a non-stick skillet over low heat and add a splash of olive oil. Add the leftover scrambled eggs and tomatoes to the skillet. Stir gently and heat until warmed through, being careful not to overcook the eggs.
Microwave with care: Transfer the scrambled eggs and tomatoes to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the dish is heated evenly.
Steam for moisture: Place the scrambled eggs and tomatoes in a heatproof dish. Set up a steamer basket over a pot of simmering water. Cover and steam for a few minutes until the eggs are warmed through, ensuring they remain moist and fluffy.
Oven-baked refresh: Preheat your oven to 300°F (150°C). Spread the scrambled eggs and tomatoes evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.
Sous-vide precision: Seal the scrambled eggs and tomatoes in a vacuum-sealed bag. Submerge in a sous-vide water bath set to 140°F (60°C) for about 20 minutes. This method gently warms the dish while maintaining its original texture and flavor.
Essential Tools for This Recipe
Mixing bowl: A mixing bowl is used to beat the eggs thoroughly, ensuring they are well combined before cooking.
Frying pan: A frying pan is essential for cooking the tomatoes and scrambling the eggs together, providing an even heat distribution.
Spatula: A spatula is used to stir the eggs and tomatoes continuously, helping to achieve a fluffy texture and prevent sticking.
Knife: A knife is necessary for dicing the tomatoes into small, even pieces for consistent cooking.
Cutting board: A cutting board provides a stable surface for safely dicing the tomatoes.
Measuring spoon: A measuring spoon is used to accurately measure the olive oil, ensuring the right amount is used for cooking.
Time-Saving Tips for This Recipe
Prep ingredients in advance: Dice the tomatoes and beat the eggs the night before to save time in the morning.
Use a non-stick pan: This reduces the need for extra olive oil and makes cleanup quicker.
Cook on medium heat: This ensures even cooking and prevents the eggs from sticking or burning, saving time on adjustments.
Batch seasoning: Mix salt and black pepper in a small bowl beforehand to quickly season the dish.
Quick cleanup: Use a spatula to scrape the pan immediately after cooking, making washing easier.
Scrambled Eggs and Tomatoes Recipe
Ingredients
Main Ingredients
- 4 Eggs
- 2 Tomatoes diced
- 1 tablespoon Olive oil
- to taste Salt
- to taste Black pepper
Instructions
- 1. Crack the eggs into a mixing bowl and beat them well.
- 2. Heat the olive oil in a frying pan over medium heat.
- 3. Add the diced tomatoes to the pan and cook for 2-3 minutes.
- 4. Pour the beaten eggs into the pan with the tomatoes.
- 5. Stir continuously until the eggs are fully cooked.
- 6. Season with salt and black pepper to taste. Serve hot.
Nutritional Value
Keywords
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