Scrambled Eggs In Tomato Sauce
Scrambled Eggs in Tomato Sauce is a delightful and easy-to-make dish that combines creamy scrambled eggs with rich, tangy tomato sauce. Perfect for any meal, this recipe offers a satisfying and nutritious option that is both visually appealing and delicious. Enjoy the perfect blend of textures and flavors with this unique twist on a classic favorite.
Equipment
- Skillet or frying pan
- Mixing bowl
- Whisk or fork
- Wooden spoon or spatula
- Chopping board
- Knife
Ingredients
- 4 large eggs
- 4 crushed or diced tomatoes
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. This will add a sweet and savory base to your sauce.
- Add the crushed or diced tomatoes to the skillet—season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and create a thick sauce. If you prefer a smoother sauce, you can mash the tomatoes slightly with the back of your spoon.
- While the tomatoes are cooking, crack the eggs into a bowl and beat them lightly with a whisk or fork. This will ensure they cook evenly when added to the skillet.
- Pour the beaten eggs into the skillet with the tomato mixture. Stir continuously, allowing the eggs to cook and scramble within the tomato sauce. Cook until the eggs are fully set and mixed well with the tomatoes, about 3-5 minutes.
- Taste and adjust seasoning if necessary. Serve hot and enjoy your scrambled eggs in tomato sauce!
Notes
You can add a little water to boil tomatoes and some soya sauce for the best taste.