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.
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

- 4 Eggs
- 2 Tomatoes
- 1/2 Onion
- Pinch Salt
- 3 Tablespoon Vegetable Oil
Tomato Scrambled Eggs FAQs
Q1: What ingredients are used?
Typically, fresh tomatoes, eggs, cooking oil or butter, salt, and pepper. Optional additions include onions, garlic, herbs, or cheese.
Q2: Can I use other types of tomatoes?
Yes! Cherry tomatoes, Roma, or vine-ripened tomatoes all work well and offer slightly different flavors and textures.
Q3: Is this dish healthy?
Yes, it’s rich in protein and vitamins like vitamin C and lycopene from tomatoes, making it nutritious and filling.
Q4: Can I make it vegan?
Replace eggs with tofu scramble or chickpea flour batter for a vegan alternative.
Q5: How long does it take to cook?
About 10 minutes total — quick and easy for busy mornings.
Q6: What can I serve it with?
Great with toast, chapati, rice, or as a filling for wraps.
Nutrition Info (per serving, approx. 1 cup)
Nutrient | Amount | Notes |
---|---|---|
Calories | 180 kcal | Moderate calorie content, light meal |
Protein | 12 g | High-quality protein from eggs |
Total Fat | 12 g | Includes healthy fats from cooking oil and eggs |
Saturated Fat | 3 g | Moderate; adjust butter/oil use as needed |
Carbohydrates | 6 g | Low carb, mainly from tomatoes |
Fiber | 2 g | Good fiber from fresh tomatoes |
Sugars | 4 g | Natural sugars from tomatoes |
Sodium | 220 mg | Moderate sodium; adjust salt to taste |
Calcium | 50 mg | Small amount from eggs |
Iron | 1.5 mg | Contributes to iron intake |
Dietary Information
Category | Suitable? | Notes |
---|---|---|
Vegetarian | ✅ Yes | Contains eggs and vegetables |
Vegan | ❌ No | Contains eggs; vegan if using tofu scramble substitute |
Gluten-Free | ✅ Yes | Naturally gluten-free |
Dairy-Free | ✅ Yes | If cooked without butter or with dairy-free alternatives |
Nut-Free | ✅ Yes | No nuts included |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
4 Comments
Very nice.
ReplyDeleteVery nice.Thank you.
ReplyDeleteYummy. Can't wait to make scrambled eggs tonight.
ReplyDeleteNice one
ReplyDelete