Scramble with tomatoes
2 servings
10 minutes
Scrambled eggs with tomatoes is a delicate and aromatic dish, perfect for breakfast or a light dinner. Originating from European cuisine, it features a fluffy egg mixture with juicy tomatoes, enhanced by spices that add zest. Sumac provides a slight tanginess while sea salt brings out the natural flavors of the ingredients. Mayonnaise makes the texture velvety, and ground chili adds heat for spice lovers. It cooks quickly and easily—in just a few minutes on the stove, you can enjoy this harmonious blend of flavors. The dish can be served with crispy bread or fresh herbs, creating an ideal balance between the softness of the eggs and the freshness of the tomatoes.
1
Eggs should be washed thoroughly.
- Chicken egg: 4 pieces
2
Cut the tomatoes into small cubes.
- Tomatoes: 250 g
3
Heat olive oil with a pinch of coarse salt in a pan.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
4
Place the tomatoes and salt them with finer salt.
- Sea salt: to taste
5
Season with sumac, mix, and set to medium heat.
- Sumac: 1 teaspoon
6
After 3-5 minutes, stir and add the eggs.
- Chicken egg: 4 pieces
7
Once the egg whites start to set slightly, stir. Increase the heat a bit and cook for another 2 minutes.
8
Mix and transfer to a deep dish.
9
Add mayonnaise.
- Mayonnaise: 1 tablespoon
10
Season with ground chili and serve.
- Chili powder: to taste
