Tomato Scrambled Eggs

For today’s breakfast, fluffy,
creamy eggs hold together a
mass of tangy, juicy, sweet
tomatoes. Best enjoyed when
tomatoes are in season.

$3.60 total
$1.80 / s e rving

Ingredients:
 
½ tbsp butter
4 cups fresh tomatoes or 2 cups canned
tomatoes, chopped
4 eggs
salt and pepper
addi t ions
fresh basil or other herbs, chopped

Method

Put a small pan on medium heat and melt the butter, then swirl
it around to coat the pan. Add the tomatoes. Cook until the
tomatoes release their juice and most of the juice evaporates,
about 5 to 7 minutes.
Meanwhile, crack the eggs into a bowl and add a generous
sprinkling of salt and pepper. Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the
heat down to low and add the eggs to the pan. Using a spatula,
gently mix the eggs and tomatoes. Carefully stir the eggs to
keep them from forming chunks. Turn down the heat as low as
possible; the slower your eggs cook, the creamier they’ll be.
Once the eggs are done, turn off the heat and add any chopped
herbs you have around. Basil is the best with tomatoes.
If you have some around, serve over toast or a tortilla.