A quick egg recipe for breakfast or lunch. This Scrambled Egg with Tomato has a silky smooth egg texture cooked with fresh ripe tomato. Whether you are looking for a quick and easy breakfast or lunch, this meal fits the perfectly.

I remember having this scrambled egg with tomato way back when I was still living with my family. My Mom used to cook this for us but she always served this as a sauce for fried fish. We call the dish “Sarciado” which is basically a fish dish with tomatoes and egg. When translated in Tagalog, “Sarciado” means cooked with a thick sauce. The name was derived from the Spanish word “Salsa” which means sauce.

I still miss that style of serving it with fish, but I find that I also enjoy having just the sauce served on a steamed rice. Because the sauce was so thick and flavorful, the sauce itself is a dish on its own. A creamy, smooth scrambled egg with sweet and tangy tomato made even better with simple herbs and spices. Whether you are serving this on its own, or with a fried fish they are sure something worth trying. Simple, easy, delicious and budget friendly meal.

Today I am sharing with you another egg-citing easy egg recipe. It is so easy you can have it in less than 30 minutes Guys! Breakfast or brunch in lease than 30 minutes why not?

It is so simple that a lot of people might think what’s so egg-citing about it? Just for my personal reasons, I find it egg- citing because it is so easy to prepare and I get to use fresh tomato from my garden. I have to say, tomato that you grow in your garden taste a lot better then store bought, in every way. It taste sweetener, it is juicier and firmer.best if all, it’s free 🙂 A small packet of tomato seed cost me only 1.99CAD and 1 tomato seed alone produces so much.

My Tomato 🍅 Garden

I had a serious invasion of fresh tomatoes in my house. I am not talking about 1, 2 or even 12 tomatoes. I am talking about a LOT of tomatoes. I stopped counting and just started planning on what to do with all these tomatoes. If you are wondering how I ended up with so much tomato, they were all from my garden. I started gardening this year, and I cannot believe the amount of fresh produce that it gave me. Summer gardening was so far the most fun for me. Among the many vegetable I planted, tomato is one that produces so much, I guess because I planted too much. I got carried away and did not realize this is going to be a lot of tomatoes. I had 4 different variations. I had Roma, Patio, Beef Steak and Cherry Tomatoes. The Cherry and Beef Steak are among my favorite. I had been making a lot of tomato 🍅 soup, roasted tomato, stew and scrambled egg with it, and still I have a lot left. I am not that worried anyway as tomato are quite easy to find use for, bring it on!

What’s In an Egg?

Yolk is the yellow portion of the egg and this is full of nutrients, vitamins and fats. Those who are watching their diet normally avoid the egg yolk because of the fat content. Then we have the White which is packed with protein and water, the healthy part of the egg. Have you noticed, there is a white strand floating somewhere in the mix? I thought before this is part of the egg white, but it seems this is actually part of what makes up the egg. This is called the chalazae. It anchors the yolk to the white and to the inside of the shell, keeping the yolk suspended.

How to Store Egg

• Always keep eggs in the carton. the carton protects the eggs and prevents them from absorbing strong odors and flavors of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.
• Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
• When storing hard boiled eggs, you may notice a “gassy” odor in your refrigerator. The odor is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.

Source: Eggs.ca

Ingredients for Scrambled Tomato Egg

• Eggs – Take the egg out of the refrigerator at least 15 minutes before using to bring it to room temperature. Warm egg beats better, the white and the yolk combines together easily.
• Olive Oil – This can be substituted with any flavorless oil
• Onion – I used yellow onion, white or red will work too
• Salt & Black Pepper – Add less or more to suit your preference
• Red Chili Flakes – If you do not like it hot, you can skip this
• Cilantro – if you have fresh herbs, that will be a better option or you can also use other dried herbs like Basil, Italian Seasoning or Parsley. Fresh chives or green onion is a nice option too
• Tomato – Cut into small pieces. Any fresh red tomatoes will work. Do not use canned tomato
• Garlic – not a fan or garlic? skip it, no big deal
• Sugar – just a small amount to enhance the taste

I love spicy dishes, but if you don’t simply cut back on the peppers, but season generously to avoid bland dish. 

Ingredients: 

• 2 Eggs – scrambled
• 1 teaspoon Olive Oil
• 3 tablespoon Onion – chopped
• 1/3 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/4 teaspoon Red Chili Flakes
• 2 cloves Garlic – minced
• 1 teaspoon fresh Cilantro
• 1/2 teaspoon granulated Sugar
• 3 Medium size Tomato – diced
• Steamed Rice or Artisan Bread

Instructions: 

1. In a heated pan, add oil and chopped onion. Cooked until the onion is no longer translucent. Add tomato, salt, black pepper, red chile flakes, sugar, garlic and fresh Cilantro. Stir and cook for few minutes until the tomatoes are almost mushed up. Turn the heat to low and add beaten eggs. Continue stirring until the egg is combined. Do not over cook the eggs. You want it to be still soft. The remaining heat will continue to cook the egg. Taste and adjust seasoning as desired.
2. Serve: Transfer in a plate or serve straight from the pan. You can serve this with steamed rice or with artisan bread (grilled or toasted).

Serves 2

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