Scrambled Eggs with Tomato and Basil

Name: Scrambled Eggs with Tomato and Basil
Prep time: 5 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 large ripe tomatoes; 1 drizzle of extra virgin olive oil; 2 eggs; 3 egg whites; Pink Himalayan salt (optional); Garlic powder; Fresh basil; Cherry tomatoes (optional)

Eggs

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These eggs with basil and tomato are one of those straightforward dishes I turn to when I want something tasty without any fuss. They are ready in 25 minutes and make enough for two. I love them for an easy dinner or a light lunch, made with staple ingredients and plenty of room to throw in your favourite spices.

To get these scrambled eggs just right, I take my time cooking down the ripe tomatoes so they release most of their liquid before adding the eggs and whites. I fold in the fresh basil right at the end to keep its bright aroma intact. Garlic powder adds plenty of savoury flavour with zero prep, and cherry tomatoes make a lovely optional touch.

For more easy ideas, try my Scrambled eggs with tomato and my Skillet eggs with tomato and mozzarella, two delicious takes using very similar ingredients.

Prep: 5 minCook: 20 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

2 large ripe tomatoes
1 drizzle of extra virgin olive oil
2 eggs
3 egg whites
Pink Himalayan salt (optional)
Garlic powder
Fresh basil
Cherry tomatoes (optional)

Step by step

Method

1Wash the tomatoes and chop them with the skin on (you can grate them instead of chopping if you prefer).
2Add a drizzle of oil to a frying pan.
3Add the crushed tomato to the pan and season to taste with salt and garlic powder.
4Cook covered until the excess moisture has cooked down nicely.
5Meanwhile, whisk the whole eggs together with the whites.
6Once the tomato base is ready, toss in the chopped cherry tomatoes and pour in the eggs.
7Stir continuously until the eggs set and no liquid remains.
8Serve with freshly chopped basil scattered over the top.
9All done! Our scrambled eggs with tomato and basil are ready.

Extras

1You can make this using only whole eggs or entirely with egg whites if you prefer.
2Feel free to add diced bell pepper, onion, or minced garlic to the tomato base—whatever you like best.
3Season with smoked paprika, cayenne, or dried oregano; this dish welcomes all kinds of spices.

Frequently asked questions

Can I replace the large tomatoes with cherry tomatoes?

Yes, you can use an equivalent amount of cherry tomatoes cut in half. Cook them until soft and their juices have reduced before adding the eggs and whites.

Can I make this without the extra egg whites?

Yes, you can make it using only whole eggs. If you simply leave out the three egg whites, you will end up with a smaller scramble, so add an extra whole egg or two if you want to keep the portion size the same.

How long do these scrambled eggs keep in the fridge?

Store them in an airtight container in the fridge within two hours of cooking, and eat within one to two days. When reheating, do so gently over low heat until piping hot, keeping in mind that the eggs will firm up a bit.