Scrambled eggs with tomato - Pilar Hernández's Chilean Kitchen
This recipe for scrambled eggs with tomato, which I adore, is very popular in the Chilean countryside. I make it for afternoon tea on summer days with ripe tomatoes from my garden. My grandfather used to eat it for breakfast. There are so many variations.
Ingredients · Servings 4
- 2-3 large tomatoes, diced, seeds removed if desired
- 5 eggs
- oil
- 1 finely chopped garlic clove
- shall
- homemade bread to serve
Method · PT-497396H58M22S
- In a medium skillet, heat 1 tablespoon of oil over medium heat, cook the garlic for one minute.
- Add the chopped tomatoes with their juice and cook for 10 minutes.
- Add the eggs and stir, cook until the eggs are almost cooked, then remove from heat.
- They will finish cooking with the heat of the pan.
- Serve with homemade bread.
The key is to let the tomatoes cook thoroughly, allowing all the juice to evaporate, so they retain their concentrated tomato flavor. Note that I used cherry tomatoes in the photos; I didn't have any larger ones on hand.
Description
A delicious breakfast or afternoon snack.
