Scrambled eggs with tomatoes is a simple and delicious dish that combines the creaminess of eggs with the freshness of tomatoes. It is a popular dish in the Chilean countryside.
Traditional in summer evenings, it is always made with ripe tomatoes. In Chile last March, we ate a big skillet made with tomatoes, free-range eggs, and pan amasado (Chilean Country Bread), pure bliss.
I don’t recommend doing this in winter when the tomatoes are not in season. Follow the instructions because it is imperative to let the juices evaporate before adding the eggs. Otherwise, the texture gets all wrong: soupy.
In Chile, this can be an everyday dinner. Love by all and serve with homemade bread or bread from the bakery.
Another popular Chilean scrambled egg is Huevos revueltos con cebolla (Onion Scrambled eggs).
- Breakfast Burrito or Wrap: Spoon the scrambled eggs into a tortilla, add some cheese, and roll it up for a delicious breakfast burrito or wrap.
- Toast or English Muffin Topping: Serve the scrambled eggs on top of toasted bread or English muffins for a hearty and satisfying breakfast.
- Breakfast Tacos: Fill taco shells with scrambled eggs, tomatoes, and other toppings like salsa, avocado, or sour cream for a tasty breakfast taco.
- Rice or Pasta Topping: Serve the scrambled eggs and tomatoes on top of cooked rice or pasta for a quick and flavorful meal. It’s easy to turn a simple side into a more substantial dish.
- Breakfast Bowl: Create a breakfast bowl by layering scrambled eggs over a base of grains like quinoa or rice. Add toppings like sliced avocado, salsa, or a dollop of Greek yogurt.
- Sandwich Filling: Spread the scrambled eggs with tomatoes between slices of bread or in a sandwich roll for a delicious breakfast. You can add bacon, ham, or cheese for extra flavor.
- Salad Topping: Add a scoop of warm scrambled eggs with tomatoes to a bed of fresh greens for a unique and protein-packed salad topping.
- 2–3 large tomatoes, diced, seeded if you wish
- 5 eggs
- 1 clove of garlic, finely chopped
- bread to serve
- In a medium skillet, heat one tablespoon of oil over medium heat, and cook the garlic for a minute.
- Add the chopped tomatoes with their juice and cook for 10 minutes. Until tomatoes are soft and all juices have evaporated.
- Add eggs and stir until eggs are almost cooked. Remove from heat.
- The heat of the pan will finish cooking the eggs.
- Serve with country bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Eggs
- Method: Stove-cooked
- Cuisine: Chilean
Keywords: Tomato and egg scrambled, huevos con tomate