Scrambled eggs with tomato and herbs
A classic and satisfying Georgian breakfast where the juicy sweetness of ripe tomatoes blends perfectly with softly scrambled eggs and fresh herbs. It is an excellent choice for a wholesome morning or a quick, light dinner. For the best texture, cook the eggs gently on medium-low heat to keep them tender and creamy.
Ingredients
- eggs4 pieces
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
6 steps- 1
Scald the tomatoes in boiling water, peel the skins off, and dice them into medium cubes. Finely chop the onion, cilantro, and basil.
5 min
- 2
Melt butter in a skillet over medium heat, add the diced onion, and saute for 3 to 4 minutes until soft and translucent.
4 min
- 3
Add the chopped tomatoes, salt, and black pepper. Cook over medium heat for about 4 to 5 minutes until excess liquid evaporates into a thick sauce.
5 min
- 4
Lightly beat the eggs in a separate bowl with a fork, then pour them over the stewed tomatoes in the skillet.
1 min
- 5
Lower the heat and stir gently with a spatula for about 2 minutes until the eggs are softly set but still creamy and moist.
2 min
- 6
Remove from heat, fold in the freshly chopped cilantro and purple basil, and serve immediately while hot.
1 min
Nutrition
1 serving ≈ 344 g
Nutrition values are estimates. - means data is unavailable.
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