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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Scrambled eggs with cheese and tomatoes

October 13, 2016 by Pilar Hernandez 3 Comments

Versión en español

The recipe: Scrambled eggs with cheese is part of a compensated campaign in collaboration with the American Egg Board and #WeAllGrow Latina Network

Scrambled eggs with cheese and tomatoesIn my family and in many Chilean homes scrambled eggs are something we eat every day, or at least every other day. My usual weekend breakfast as a child was a “marraqueta” (a kind of bread similar to french baguette) with scrambled eggs. Another classic was returning from the beach to a pan of these scrambled eggs with cheese and tomatoes. Made with eggs and cheese from local farms and tomatoes from the garden, for me they are insuperable.

Besides, eggs are very nutritious, with 6 grams of protein and only 70 calories, in one large egg. Economic and delicious, versatile: the basis of simple recipes like this one and other more elaborate as cakes and desserts. I’m a total fan of eggs. October 14 is World Egg Day, add one to your lunch or dinner that day and every day. I can not resist a charquicán (potato stew) with a fried egg on top.

Huevos revueltos con queso

My grandfather always had eggs for breakfast and he added whatever leftover meat, ham, onion, sausage available. The egg is a noble ingredient that goes well with everything. Now in the US is our custom on Sunday afternoon have “once” with our daughters (who were born in the USA), we often make bread at home, which in Chile is unusual, but we have adopted it in our ritual and the other thing always at the table next to bread is a skillet with scrambled eggs.

If I’m alone at lunchtime, my favorite lunch is the soft eggs or scrambled with tomato, I really love them. For more recipes visit Incredible! Egg

Visit our collection of Chilean recipes here.

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Scrambled eggs with cheese and tomatoes

Scrambled eggs with cheese and tomatoes

★★★★ 4 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

A perfect breakfast for a slow summer morning.


Ingredients

Scale
  • 1 chopped tomato cubes
  • 60 grams or 2 ounces of cheese to melt (Havarti or muenster)
  • 3 – 4 eggs
  • salt
  • bread to serve, ideally something rustic

Instructions

  1. In a medium skillet, cook the chopped tomatoes over medium heat until all the tomato juice has evaporated, season with salt.
  2. Add cheese and cook 1 minute to begin to melt.
  3. Lower the heat and add eggs, stir slowly and take out of the flame before the eggs are ready, they will finish cooking with the residual heat.
  4. Serve with bread, or take out the bread crumb and fill with eggs and serve as a sandwich.
  5. Enjoy hot or room temperature.

Keywords: Scrambled eggs with tomatoes and cheese

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Scrambled eggs with cheese Scrambled eggs with cheeseScrambled eggs with cheese huevos-revueltos-tomate-queso-3 huevos-revueltos-tomate-queso-4 huevos-revueltos-tomate-queso-5Scrambled eggs with cheese and tomatoes

Scrambled egg with cheese and tomatoesThis is a sponsored conversation written by me on behalf of the American Egg Board. The opinions and text are all mines.

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Filed Under: Breakfast, Chilean Breakfast, Chilean recipes, Eggs

About Pilar Hernandez

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anonymous says

    December 22, 2019 at 8:02 am

    Delicious!

    Reply
    • Pilar Hernandez says

      December 22, 2019 at 2:26 pm

      I’m glad.

      Reply
  2. COOK says

    April 2, 2021 at 2:37 pm

    I LOVE THIS!!!!!!!!1

    ★★★★

    Reply

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