Scrambled Eggs with Tomato

Name: Scrambled Eggs with Tomato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Eggs 8; Tomato purée 0.9 cup; Parsley stalks 2; Yellow onions 1; Parmigiano Reggiano PDO cheese 0.7 oz; Extra virgin olive oil 2 tsp; Salt to taste; Black pepper to taste; Parsley chopped to taste

it de es fr br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Very low

PRESENTATION

In Southern Italy, scrambled eggs with tomato are, well, a beloved comfort food. It makes you want to slow down and really savor a home-cooked meal. This dish blends the sweet flavor of tomato passata with creamy eggs—really, it’s more special than your usual breakfast scramble. Onions? They’re sautéed until soft and a bit golden, then in goes the fresh tomato passata. And you know what? You get a sauce that's full of color and so packed with flavor. Folks around here? They usually take their time with this step, letting the sauce thicken up a bit. And the result? It turns out extra tender and rich. You end up with a dish that feels both rustic and, honestly, a bit fancy. It is the kind of food that drags everyone to the kitchen just from the smell alone. No fancy tricks here—just fresh ingredients and that homey feeling you get from dishes passed down through generations.

Some might think of easy scrambled eggs with tomato as just a quick breakfast fix. But in southern Italian kitchens, it’s much more than that. There are regional takes on this—some folks toss in a handful of herbs, others maybe a little cheese, or even leftover bread to soak up every bit of the sauce. The moist, almost custardy texture from slow-cooking the eggs in the tomato? So so memorable. This tomato scrambled eggs recipe fits right in with other quick breakfast recipes, but it really stands out for how it transforms simple ingredients into a velvety, satisfying meal. Even if you’re not in Italy, you can get that taste of traditional, homey vibe with this dish. It's perfect as a quick lunch, a healthy dinner option, or a way to change up your regular breakfast ideas. Thing is, with just a few fresh ingredients and a little patience, you end up with a simple egg and tomato dish that’s both easy and comforting. Really great for sharing with family or friends when you want something that tastes like home.

How to prepare Scrambled Eggs with Tomato

To prepare scrambled eggs with tomato, first finely chop the onion 1 and crack the eggs into a bowl 2. In a pan, place some parsley stems, pour in the oil 3, and heat for 2 minutes.

Add the onion 4 and sauté over high heat for 3 minutes. Remove the parsley stems 5 and add the tomato puree 6. Cook over low heat for 10-12 minutes.

Add the eggs to the pan 7 and stir to break the yolks 8. Cook for about 10 minutes, stirring occasionally 9.

Season with salt and pepper 10. Finally, add the grated parmesan cheese 11 and stir for a few minutes. Plate and finish with freshly chopped parsley. The scrambled eggs with tomato are ready to be enjoyed 12.

Storage

Scrambled eggs with tomato should be consumed immediately after preparation, but if leftovers remain, you can store them in the refrigerator, in a closed container, for up to 1 day.

Tip

For a stringy touch, add mozzarella cubes when the eggs are almost ready. For a richer dish, you can add diced cooked ham or pancetta, previously browned. For those who love spicy food, add fresh chili pepper, sliced, to the onion sauté.

For the translation of some texts, artificial intelligence tools may have been used.

Scrambled Eggs with Tomato

PRESENTATION

How to prepare Scrambled Eggs with Tomato

Storage

Tip

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