Scrambled Eggs with Tomatoes
This classic breakfast dish elevates simple scrambled eggs with the bright, savory flavors of tomatoes and aromatic herbs. The creamy texture of the eggs combined with the juicy tomato pulp creates a satisfying and comforting meal. Perfect for a quick brunch or a light lunch, this recipe is a delightful way to start your day.
Ingredients
- 1 pint Tomato pulp (from which the seeds have been removed), seasoned with onion, celery or parsley, and sweet herbs
- 1 tablespoon Butter
- 6 large Eggs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 4 slices Brown bread toast (Quantity estimated (not specified in original recipe))
Instructions
- 1Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs.
- 2Put a generous tablespoonful of butter into a non-stick skillet over medium heat. Add the tomato mixture and heat through. In a bowl, slightly beat the eggs with salt and pepper. Pour the eggs into the skillet and stir gently until the contents are of a creamy consistency.
- 3Serve immediately with brown bread toast.