Scrambled eggs with tomatoes is a simple and delicious dish that combines the creaminess of eggs with the freshness of tomatoes. It is popular in the Chilean countryside.
Traditional in summer evenings, it is always made with ripe tomatoes. Last March in Chile, we ate a big skillet made with tomatoes, free-range eggs, and pan amasado (Chilean Country Bread), which was pure bliss.
I don’t recommend doing this in winter when the tomatoes are not in season. Follow the instructions because it is imperative to let the juices evaporate before adding the eggs. Otherwise, the texture gets all wrong: soupy.
In Chile, this can be an everyday dinner. It is loved by all and served with homemade bread or bread from the bakery.
Another popular Chilean scrambled egg is Huevos revueltos con cebolla (Onion Scrambled eggs). Or try adding cheese.
Here are some ideas on how to use or serve scrambled eggs with tomatoes:
- Breakfast Burrito or Wrap: Spoon the scrambled eggs into a tortilla, add some cheese, and roll it up for a delicious breakfast burrito or wrap.
- Toast or English Muffin Topping: For a hearty and satisfying breakfast, serve scrambled eggs on top of toasted bread or English muffins.
- Breakfast Tacos: Fill taco shells with scrambled eggs, tomatoes, and other toppings like salsa, avocado, or sour cream for a tasty breakfast taco.
- Rice or Pasta Topping: Serve the scrambled eggs and tomatoes on top of cooked rice or pasta for a quick and flavorful meal. It’s easy to turn a simple side into a more substantial dish.
- Breakfast Bowl: Layer scrambled eggs over a base of grains like quinoa or rice. Add toppings like sliced avocado, salsa, or a dollop of Greek yogurt.
- Sandwich Filling: For a delicious breakfast, spread scrambled eggs with tomatoes between slices of bread or in a sandwich roll. For extra flavor, add bacon, ham, or cheese.
- Salad Topping: Add a scoop of warm scrambled eggs with tomatoes to a bed of fresh greens for a unique and protein-packed salad topping.
Scrambled Eggs with Tomatoes
A quick summer dinner in Chile.
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 2–3 large tomatoes, diced, seeded if you wish
- 5 eggs
- oil
- 1 clove of garlic, finely chopped
- salt
- bread to serve
Instructions
- Heat one tablespoon of oil over medium heat in a medium skillet, and cook the garlic for a minute.
- Add the chopped tomatoes and their juice and cook for 10 minutes, until the tomatoes are soft and all juices have evaporated.
- Add eggs and stir until eggs are almost cooked. Remove from heat.
- The heat of the pan will finish cooking the eggs.
- Serve with country bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Eggs
- Method: Stove-cooked
- Cuisine: Chilean
Thanks so much for this recipe. I had an abundance of tomatoes from my garden and was looking for a way to use them up. I actually made this for breakfast and added a little bit of onion but the flavor was excellent. Now will have to try this for dinner.
Fantastic! Thanks for sharing.
Thank you for the tomato and eggs recipe. Being vegan we substituted the eggs with Just Eggs. I wanted my wife to try a traditional Chilean breakfast and she loved it. It reminds me of the fond memories having breakfast with family in Chile.
I’m so glad you both enjoyed it. Just eggs are great, good tip. Thank you for sharing.