Delicious Scrambled Eggs with Tomatoes: 5 Easy Steps

Name: Delicious Scrambled Eggs with Tomatoes: 5 Easy Steps
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 4 large eggs (preferably at room temperature); 2 medium ripe tomatoes (about 1 cup chopped, Roma or vine-ripened work well); 3 green onions (scallions, white and green parts separated); 1/4 tsp kosher salt (plus more to taste); 1/8 tsp white pepper (or black pepper); 1 tbsp neutral oil (such as avocado or vegetable oil); 1/2 tsp sesame oil (for finishing, optional but recommended); 1 tsp soy sauce (or tamari for gluten-free)

by basmer

12 de February de 2026

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Scrambled Eggs with Tomatoes are a delightful and simple dish that combines fluffy eggs with the juiciness of ripe tomatoes and the fresh crunch of green onions. This recipe is perfect for breakfast or a quick lunch, taking only about 10 minutes to prepare. Fluffy, savory, and satisfying, this dish is sure to please anyone who tries it.

Why You’ll Love This Scrambled Eggs with Tomatoes

There are countless reasons to adore this scrambled eggs with tomatoes dish. For starters, it’s a quick meal that can be whipped up in under 10 minutes, making it perfect for busy mornings. You’ll also appreciate its rich flavor profile, thanks to the combination of juicy tomatoes and fresh green onions. The dish is versatile—ideal for any meal of the day, be it breakfast, brunch, or a light dinner. It’s also packed with protein and nutrients, providing a healthy option that satisfies hunger without weighing you down. If you’re looking for a healthy tomato and scrambled egg breakfast, this recipe is a go-to choice!

Ingredients for Scrambled Eggs with Tomatoes

Gather these items:

4 large eggs (preferably at room temperature)
2 medium ripe tomatoes (about 1 cup chopped, Roma or vine-ripened work well)
3 green onions (scallions, white and green parts separated)
1/4 tsp kosher salt (plus more to taste)
1/8 tsp white pepper (or black pepper)
1 tbsp neutral oil (such as avocado or vegetable oil)
1/2 tsp sesame oil (for finishing, optional but recommended)
1 tsp soy sauce (or tamari for gluten-free)

How to Make Scrambled Eggs with Tomatoes Step-by-Step

Step 1: Prep your ingredients. Chop the tomatoes into 1/2-inch pieces. Thinly slice the green onions, keeping the white and green parts separate. In a medium bowl, whisk the eggs with 1/4 tsp kosher salt and the white pepper until completely uniform and slightly frothy.
Step 2: Cook the aromatics. Heat a non-stick or well-seasoned carbon steel skillet over medium-high heat. Add the neutral oil. Once the oil shimmers, add the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the chopped tomatoes and a pinch of salt. Cook, stirring occasionally, for 2-3 minutes until the tomatoes soften and release their juices.

Step 3: Scramble the eggs. Reduce the heat to medium. Give your whisked eggs one final stir and pour them evenly over the tomatoes in the skillet. Let them sit undisturbed for 20-30 seconds to set slightly on the bottom.
Step 4: Fold and cook gently. Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the hot pan. Cook for 1-2 minutes until the eggs are mostly set but still slightly glossy.
Step 5: Finish and serve. Remove the skillet from the heat immediately—the residual heat will finish cooking the eggs. Drizzle with soy sauce and sesame oil (if using). Gently fold once or twice to incorporate. Transfer to a serving plate, garnish generously with the reserved green onion tops, and serve immediately.

Pro Tips for the Perfect Scrambled Eggs with Tomatoes

Keep these in mind:

This dish is best served immediately for optimal fluffiness.
You can customize the seasoning to your taste, adding spices like paprika or fresh herbs for an extra kick.
Use fresh, ripe tomatoes for the best flavor. If you prefer a twist, try adding scrambled eggs with cherry tomatoes for a burst of sweetness.

Best Ways to Serve Scrambled Eggs with Tomatoes

Here are a few ideas:

Pair with whole-grain toast for a hearty breakfast.
Serve over quinoa or brown rice for a filling vegetarian meal.
Enjoy with a side of fresh fruit for a balanced brunch.

How to Store and Reheat Scrambled Eggs with Tomatoes

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply warm it gently in a non-stick skillet over low heat, stirring occasionally to prevent overcooking. This makes for an excellent meal prep option!

Frequently Asked Questions About Scrambled Eggs with Tomatoes

What’s the secret to perfect Scrambled Eggs with Tomatoes?

The secret lies in whisking the eggs thoroughly before cooking and using gentle heat. This helps achieve fluffy, light scrambled eggs that pair beautifully with the juicy tomatoes.

Can I make Scrambled Eggs with Tomatoes ahead of time?

While this dish is best fresh, you can prepare the components ahead of time. Store the chopped tomatoes and whisked eggs separately in the fridge and cook them together when ready to serve.

How do I avoid common mistakes with Scrambled Eggs with Tomatoes?

Avoid overcooking the eggs, as they can become rubbery. Cook them gently, and ensure you remove them from heat while they still look slightly glossy and underdone, as they will continue to cook from residual heat.

Variations of Scrambled Eggs with Tomatoes You Can Try

Feel free to get creative! Here are a few variations:

Add cheese for a creamy twist—feta or cheddar work well.
Incorporate spinach or kale for extra nutrients.
For a spicy kick, add diced jalapeños or a dash of hot sauce.
Try a tomato and egg stir-fry by serving it over a bed of fried rice.

Delicious Scrambled Eggs with Tomatoes: 5 Easy Steps - Scrambled Eggs with Tomatoes - additional detail

For more delicious breakfast ideas, check out our latest recipes. You might also enjoy cranberry orange pancakes or creamy potato soup as a comforting meal option. If you’re looking for healthy breakfast options, consider loaded breakfast hash for a filling start to your day.

For more information on the nutritional benefits of eggs, you can visit Healthline.

Delicious Scrambled Eggs with Tomatoes: 5 Easy Steps

Author: basmer
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy, savory scrambled eggs studded with juicy tomatoes and fresh green onions.

Ingredients

Scale

4 large eggs (preferably at room temperature)
2 medium ripe tomatoes (about 1 cup chopped, Roma or vine-ripened work well)
3 green onions (scallions, white and green parts separated)
1/4 tsp kosher salt (plus more to taste)
1/8 tsp white pepper (or black pepper)
1 tbsp neutral oil (such as avocado or vegetable oil)
1/2 tsp sesame oil (for finishing, optional but recommended)
1 tsp soy sauce (or tamari for gluten-free)

Instructions

Prep your ingredients. Chop the tomatoes into 1/2-inch pieces. Thinly slice the green onions, keeping the white and green parts separate. In a medium bowl, whisk the eggs with 1/4 tsp kosher salt and the white pepper until completely uniform and slightly frothy.
Cook the aromatics. Heat a non-stick or well-seasoned carbon steel skillet over medium-high heat. Add the neutral oil. Once the oil shimmers, add the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the chopped tomatoes and a pinch of salt. Cook, stirring occasionally, for 2-3 minutes until the tomatoes soften and release their juices.
Scramble the eggs. Reduce the heat to medium. Give your whisked eggs one final stir and pour them evenly over the tomatoes in the skillet. Let them sit undisturbed for 20-30 seconds to set slightly on the bottom.
Fold and cook gently. Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the hot pan. Cook for 1-2 minutes until the eggs are mostly set but still slightly glossy.
Finish and serve. Remove the skillet from the heat immediately. Drizzle with soy sauce and sesame oil (if using). Gently fold once or twice to incorporate. Transfer to a serving plate, garnish generously with the reserved green onion tops, and serve immediately.