3 ways to cook scrambled eggs with tomatoes for breakfast

Scrambled eggs with tomatoes are considered a classic. They are nutritious and have a special taste. At the same time, you can cook them in different ways. We at joy-pup offer 3 recipes for delicious scrambled eggs with tomatoes for breakfast.

Classic scrambled eggs with tomatoes

Ingredients:

• Eggs – 3 pcs.
• Tomatoes – 2 pcs.
• Onions – ½ pcs.
• Olive oil – 2 tbsp.
• Salt and pepper – to taste
• Greens (parsley or dill) – for serving

Step-by-step preparation:

• Cut the onion into thin half rings and fry it in olive oil until transparent.
• Dice the tomatoes and add to the onion. Simmer for 2-3 minutes until the tomatoes are soft.
• Crack the eggs over the tomatoes, add salt and pepper. Cook over medium heat until the whites are completely set and the yolks are still slightly runny (or as you prefer).
• Serve the eggs sprinkled with chopped herbs.

Scrambled eggs with tomatoes and cheese

Ingredients:

• Eggs – 3 pcs.
• Cherry tomatoes – 8-10 pcs.
• Butter – 1 tbsp.
• Milk – 2 tbsp.
• Grated cheese (e.g. cheddar) – 30 g
• Salt and pepper – to taste
• Basil leaves – for serving

Step-by-step preparation:

• Crack the eggs into a bowl, add milk, salt and pepper. Whisk until smooth.
• Cut the cherry tomatoes in half.
• Melt the butter in a frying pan and pour in the egg mixture. Stir constantly, cooking over low heat, so that the eggs remain tender.
• When the eggs begin to thicken, add the tomatoes and grated cheese. Cook for another minute until the cheese melts.
• Serve garnished with basil leaves.

Shakshuka with tomatoes and peppers

Ingredients:

• Eggs – 3 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 1 pc.
• Garlic – 2 cloves
• Onion – 1 pc.
• Olive oil – 2 tbsp.
• Paprika – 1 tsp.
• Cumin – ½ tsp.
• Cilantro or parsley – for serving
• Salt and pepper – to taste

Step-by-step preparation:

• Chop the onion and garlic into small cubes, fry in olive oil until soft.
• Add diced bell pepper and cook for 3-4 minutes.
• Chop tomatoes and add to vegetables. Sprinkle with paprika and cumin, stir. Cook over medium heat until sauce is thick and aromatic.
• Make small indentations in sauce and crack eggs into them. Cover and cook for 5-7 minutes, until whites are set.
• Serve shakshuka straight from the pan, sprinkled with fresh cilantro or parsley.

To be continued…