Enjoy A Quick and Tasty Meal With Tomato Scrambled Eggs

Enjoy a quick and tasty meal with Tomato Scrambled Eggs, fluffy eggs cooked with juicy tomatoes, onions, and spices for a comforting, protein-rich dish perfect for breakfast or any time of day. It has been quite some time since I last prepared eggs in the kitchen. I only realized this recently when I found myself reminiscing about my most recent egg dishes, specifically, a hearty Spanish omelet and a colorful green pepper egg stir. There is something incredibly comforting and satisfying about making eggs, and I have always loved them. They have this wonderful versatility that allows you to enjoy them in both traditional recipes and reinvented, creative versions that suit your personal taste or dietary preference.

Eggs are like a blank canvas in the culinary world. They take on flavors beautifully, can be cooked using a variety of techniques, and are enjoyed in countless forms around the world. From silky soft scrambled eggs to crispy fried ones, rich omelets to creamy poached delicacies, there is no shortage of ways to explore this humble ingredient. I have often found that experimenting with eggs opens the door to discovering new favorite meals.

Although I have a deep fondness for eggs, I must admit that boiled eggs have become a bit of a challenge for me in recent years. There was a time in my life when I could not get enough of them. I used to eat boiled eggs quite often, sometimes every single week, and my favorite pairing was always with *kachumbari*, the vibrant and fresh tomato-onion salad that is beloved across many homes here. There was something so satisfying in the simplicity of that combination. The freshness of the kachumbari balanced the richness of the boiled eggs perfectly.

However, at some point, I found myself no longer enjoying boiled eggs. It was not a sudden moment, but rather a gradual shift that happened over time. One day I realized I was no longer reaching for them with the same eagerness. Eventually, I began to avoid them altogether. It was not that they had changed, but that my palate had grown tired of them. The taste, texture, and even the smell started to feel unpleasant to me, to the point where I could no longer stomach them. I still find it quite strange because boiled eggs used to be such a regular and cherished part of my meals.

To this day, the taste for boiled eggs has not made a comeback. Even though I find myself admiring deviled eggs, those elegant, garnished halves that always look so appetizing on party platters, I have yet to try them. There is always this tiny part of me that wants to give them a second chance, to rediscover the joy I once had in eating them, but so far, it has not happened. Perhaps one day I will wake up and crave them again. I like to believe that food preferences can shift with time, mood, or season, so who knows what the future holds?

But let us move away from boiled eggs and focus on something far more enjoyable to me, scrambled eggs. Today’s egg dish is wonderfully simple yet endlessly adaptable. Scrambled eggs are a classic for a reason. They are quick to prepare, require minimal ingredients, and can be customized in so many different ways depending on what you have in your kitchen. You can enhance them with your favorite herbs, mix in a variety of spices, or even toss in chopped vegetables, cheese, or meats. It is one of those dishes that always delivers, no matter how you choose to prepare it.

In our home, scrambled eggs are not merely a breakfast staple—they are a favorite across mealtimes. We especially love to eat them with Ugali. There is something deeply comforting about that pairing. The soft, creamy texture of the eggs plays beautifully against the firm, hearty consistency of Ugali. It creates a meal that is both simple and deeply satisfying. On mornings when I am looking for something warm and nourishing or evenings when I need something quick but fulfilling, scrambled eggs with Ugali never disappoint.

What I appreciate most about scrambled eggs is how they offer a blank slate for flavor. On some days, I prefer them plain, perhaps with only a touch of salt and black pepper, allowing the natural richness of the eggs to shine. On other days, I get inspired and load them up with garlic, chili, fresh coriander, or even a little turmeric for a golden hue and a health boost. They are the kind of dish that allows you to cook with intuition, relying on your mood and whatever ingredients are within reach.

The simplicity of scrambled eggs also makes them ideal for people who are learning to cook or those who want to ease into making meals more regularly at home. There is no pressure to get things perfect, and every time you make them, you can tweak the method or ingredients a little and learn something new. Whether you prefer your scrambled eggs soft and creamy or a bit firmer with a touch of browning, there is no right or wrong—only what makes your taste buds happy.

For me, cooking eggs, especially scrambled ones, has become a little ritual of comfort and joy. Even when I am feeling tired or uninspired, whipping up a pan of scrambled eggs is a gentle reminder that nourishing food does not have to be complicated. Sometimes, the most delicious meals come from simple ingredients treated with care. The aroma that fills the kitchen as the eggs cook, the satisfying sizzle in the pan, and the moment you slide the finished dish onto a warm plate, it all brings a sense of calm and contentment.

So while boiled eggs may still be on pause for me, scrambled eggs have fully reclaimed their spot in my kitchen and on my table. I may not be venturing into deviled eggs territory just yet, but I am finding joy in every creamy, savory forkful of my scrambled creations. And who knows, perhaps one day I will be back to enjoying all types of eggs again. For now, I am perfectly happy savoring the delicious simplicity of scrambled eggs with Ugali, warm, familiar, and always welcome.

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

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TOMATOES SCRAMBLED EGGS

by Mulunga Alukwe September-5-2017

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: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 2 Servings

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