Recipe: Tomato Scrambled Eggs By Grant Allen Herald on Sunday ·
6 Apr, 2013 05:00 PM Quick Read
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Save Share this article Copy Link Email Facebook Twitter/X LinkedIn Reddit 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.