Scrambled Eggs with Onions and Tomatoes Recipe

Scrambled eggs with onions and tomatoes, with chopped spring onions next to it, for serving.

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Scrambled Eggs with Onions and Tomatoes Recipe

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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 188kcal

Author: Neriz

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.

Nutrition