These Scrambled Eggs with Onions and Tomatoes are great for breakfast, brunch, or anytime you're starving and pressed for time. They're delicious, fluffy eggs with a hint of sweetness from the tomatoes and onions --- ready in no time!
Scrambled eggs with tomatoes and onion is one of those dishes I make when I'm in a hurry --- in a rush to leave, or in a hurry because I'm so hungry. 🙂
It's always a win-win because all its ingredients are kitchen staples. It's a filling and healthy dish that's quick to prepare, and did I mention delicious as well?
What goes well with it? Scrambled eggs with onions and tomatoes are excellent with toasted bread --- even for making a sandwich.
Oh, and this simple garlic fried rice will also work if you want to try it with rice. Yum!
FOR MORE EASY BREAKFAST RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Olive oil - extra virgin olive oil would be great.
- Onion - you can use yellow or red onions, and you can chop them finely or thinly (like I did here), whichever you prefer.
- Tomatoes - get the juiciest ones you can find to make these scrambled eggs with tomatoes and onion --- yep, cherry tomatoes for me.
- Eggs - medium-sized eggs.
- Spring onions - also known as 'scallions' in other parts of the world.
- Seasoning - just use your favorite brand of salt, pepper, and chili flakes.
Preparation
Start making scrambled eggs with tomatoes and onion by heating the oil in a non-stick pan.
Once the oil is ready, add the chopped onions.
Cook the onions over medium heat until they turn soft.
Add the tomatoes, salt, pepper, and chili flakes.
Cook until the juice from the tomatoes is starting to dry up.
Beat the eggs --- remember to season with salt and pepper.
Pour the beaten eggs into the onions and tomatoes in the pan.
Cook until the eggs have absorbed the juices from the tomatoes, mixing occasionally to ensure nothing sticks at the bottom.
Taste and adjust the seasoning by adding salt and pepper.
Remove scrambled eggs from the heat.
Sprinkle with chopped spring onions, and serve!
Helpful tips
- It's best to use a non-stick pan to make these scrambled eggs with tomatoes and onion. It helps ensure that nothing sticks to the bottom of the pan.
- Try not to mix it too often. Doing so will break the scrambled eggs and make them look like ground meat --- unless that's what you prefer.
Recipe variation
- Butter. Melted butter is an excellent option for cooking the onions. Although, make sure you set the heat to medium-low.
- Tomatoes. You can use whatever type of tomatoes you have on hand, as long as they're ripe and juicy.
- Chili flakes. If you prefer more heat in your scrambled eggs with tomatoes, feel free to add more than a pinch.
So, how about it? I'm sure you already have the ingredients in your kitchen. Try this recipe for scrambled eggs with tomatoes and onion, and make sure you get some bread ready!
OR GET MORE IDEAS FROM THIS LIST OF EASY SIDE DISHES!
📖 Recipe
Scrambled Eggs with Onions and Tomatoes Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Mixing bowls
- Non-stick pan (medium)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion. thinly chopped
- 3/4 cup tomatoes, roughly chopped
- 4 medium eggs
- 2 to 3 stalks green onions (only the white and light green part)
- pinch chili flakes
- salt and pepper, to season
Instructions
- Heat the olive oil in a non-stick pan over medium heat.
- Add the onions and cook until they're soft.
- Add the tomatoes, salt, pepper, and chili flakes.
- Cook until the juice from the tomatoes is starting to dry up.
- Beat the eggs --- and season with salt and pepper.
- Pour the beaten eggs into the onions and tomatoes in the pan.
- Cook until the eggs have absorbed the juices from the tomatoes, mixing occasionally to avoid sticking to the bottom of the pan.
- Taste and add more salt and (or) ground black pepper, if preferred.
- Remove scrambled eggs from the heat and transfer them to serving plates.
- Sprinkle with spring onions and enjoy!
Notes
- Cook's Tip: A non-stick pan is excellent for making these eggs with onions and tomatoes. It ensures the cooked eggs will not stick to the bottom of the pan.
- Refer to the post's 'Recipe variation' section for substitutions.
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