Tuesday, 5 September 2017

TOMATO SCRAMBLED EGGS


Hey Lovelies,
It's been a while since I cooked eggs. The last eggs recipe was Spanish omelet and green pepper eggs. I love eggs and I always like to make them in different ways since eggs are pretty versatile and you can make traditional recipes or reinvent new ways to make eggs. Though I love eggs, boiled eggs are another story. I used to eat boiled eggs especially with kachumbari (tomato and onion salad) literally every week!Then I just I hated them, could not stand or stomach them, and taste for boiled eggs has not yet returned, even though I always look at deviled eggs and really want to try them out! But we'll see. So back to scrambled eggs, today's recipe is simple though you can always add in whatever spices, herbs or vegetables to make it more versatile. In our home we prefer to eat the scrambled eggs with Ugali. Totally delicious!
Ingredients


4 Eggs
2 Tomatoes
1 Onion
1/4 Teaspoon Salt
2 Tablespoon Vegetable Oil

Instructions


Break the eggs in a medium bowl, whisk them and add salt


Dice the onions and tomatoes. Set aside


Heat a pan. Add the 2 tablespoons vegetable oil and onions
Cook until they start to brown


Add tomatoes to the pan


Cook the tomatoes until they turn to paste like


Pour in the beaten eggs


Let the eggs set as they cook for a few minutes without touching


Start to stir the eggs making sure that the heat is on medium - low


If you like your scrambled eggs runny, you can cook for a few more minutes and then remove from heat


Keep stirring and mixing the eggs if you prefer your eggs well done


Taste to see whether the salt is enough and you can add if you want more


The tomato scrambles eggs are done. Remove from heat and serve immediately with Ugali

print recipe

TOMATOES SCRAMBLED EGGS
Ingredients
  • 4 Eggs
  • 2 Tomatoes
  • 1/2 Onion
  • Pinch Salt
  • 3 Tablespoon Vegetable Oil
Instructions
Heat a non stick pan. Add onions and vegetable oil. Cook onions until they start to brownAdd tomatoes and cook until they start to become paste. Add saltPour in the beaten eggs. Let t set for a few seconds. Start to scramble the eggsCook a few more minutes until satisfied with level of scrambled textureServe immediately
Details
Prep time: Cook time: Total time: Yield: 2 Servings

2 comments

© Nairobi Kitchen
Maira Gall