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Scrambled Eggs with Tomatoes

A quick summer dinner in Chile.

  • Total Time: 20 minutes
  • Yield: 4


  • 23 large tomatoes, diced, seeded if you wish
  • 5 eggs
  • oil
  • 1 clove of garlic, finely chopped
  • salt
  • bread to serve


  1. In a medium skillet, heat one tablespoon of oil over medium heat, and cook the garlic for a minute.
  2. Add the chopped tomatoes with their juice and cook for 10 minutes. Until tomatoes are soft and all juices have evaporated.
  3. Add eggs and stir until eggs are almost cooked. Remove from heat.
    Cooking the scrambled eggs with tomatoes.
  4. The heat of the pan will finish cooking the eggs.
  5. Serve with country bread.
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Eggs
  • Method: Stove-cooked
  • Cuisine: Chilean

Keywords: Tomato and egg scrambled, huevos con tomate