Recipe: Tomato Scrambled Eggs

By Grant Allen

Add a comment
Tomato scramble eggs. Photo / Michael Craig
Tomato scramble eggs. Photo / Michael Craig

While not the most pretty, these eggs taste great.

1. Chop up larger tomatoes, or leave whole cherry tomatoes, and gently cook down in oil or butter, or a mix of both.

2. Once collapsed and coloured, pour over your just- beaten eggs and move around with a wooden spoon.

3. Keep the heat low, allowing the egg to form "curds".

4. Remove from the heat before the egg has fully set; the residual heat will finish the cooking.

5. Scatter with fresh herbs of your choice, or garnish with a large stem of your favourite.
You could sit the eggs on toast with a bed of rocket or baby spinach leaves.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 25 May 2017 12:21:56 Processing Time: 1668ms