Scrambled eggs with tomato

Ingredients

• 2–3 largetomatoes, diced, deseeded if desired
• 5eggs
• to tasteoil
• 1 clovegarlic, finely chopped
• to tastesalt
• to servepan amasado

Instructions

1. 1

   Cook the garlic

   Heat 1 tablespoon of oil in a medium frying pan over medium heat. Add the garlic and cook for 1 minute.

2. 2

   Cook the tomatoes

   Add the diced tomatoes with their juice and cook for 10 minutes.

3. 3

   Add the eggs

   Add the eggs and stir as they cook until they are almost set, then take the pan off the heat.

4. 4

   Finish cooking

   Let the residual heat in the pan finish cooking the eggs.

5. 5

   Serve with bread

   Serve with pan amasado.

What are scrambled eggs with tomato?

This is a straightforward Chilean-style preparation of eggs cooked with tomatoes and garlic, then served with pan amasado. The recipe is built around familiar home-cooking ingredients rather than a complicated sauce.

The tomatoes cook down before the eggs go in, giving them a juicy base. Taking the pan off the heat while the eggs are still almost set helps keep them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 14g protein, 36g carbs, 12g fat.

The eggs provide most of the protein and much of the fat, while the tomatoes contribute carbohydrates, fibre and natural sugars. Pan amasado adds a substantial share of the carbohydrates, and the oil adds fat; serve with extra tomatoes or another vegetable if you want a more balanced plate.

Let the tomatoes cook first

Tomatoes: cook them with their juice for the full 10 minutes so they soften and release their liquid before the eggs are added.

Garlic: give it just 1 minute in the oil at medium heat. This brings out its aroma without letting it brown too much.

Keep the eggs soft

Stir gently as the eggs cook so they mix with the tomato without breaking down into a completely uniform sauce.

Stop while the eggs are almost cooked. They will continue to set in the hot pan after it is removed from the heat.

Use the visual cues

Tomato base: after 10 minutes, the pieces should be softened and surrounded by their juices.

Eggs: remove the pan when they are nearly set but still look slightly glossy. The recipe gives no total cooking time for the eggs, so judge this stage by their appearance.

Choose the bread

Pan amasado is the suggested accompaniment, and its soft crumb is handy for scooping up the tomato and egg. Serve it alongside or tear it into pieces at the table.

If pan amasado is unavailable, another soft bread can be served with the eggs, though it will not be the same pairing.

Season to taste

Salt: add it according to taste, bearing in mind that the bread may also be seasoned.

Tomato seeds: the recipe leaves removing them optional. Keep them for a juicier result or deseed the tomatoes if you prefer less liquid.

Recipe notes & tips

• Use ripe tomatoes for a softer, juicier base.
• Keep the heat at medium while cooking the garlic.
• Stir the eggs gently once they go into the pan.
• Remove the pan as soon as the eggs are nearly set.
• Serve promptly while the eggs are still soft.

Variations

• Add herbs: Stir in chopped parsley or coriander just before serving.
• Add chilli: Include a little chopped chilli with the garlic for gentle heat.
• Use spring onion: Add sliced spring onion with the garlic for a milder savoury flavour.
• Make it cheesier: Scatter a little grated cheese over the eggs while they finish cooking.
• Try another bread: Serve with a soft bread of your choice if pan amasado is unavailable.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it for just 1 minute over medium heat.
• Adding eggs too soon: The tomatoes need their 10-minute cook first so they soften and release their juices.
• Cooking the eggs until firm: They continue setting off the heat, so remove the pan while they are almost cooked.
• Using high heat: The eggs can set too quickly; keep the pan at medium heat.
• Skipping the tomato juice: Add the tomatoes with their juice as directed to keep the mixture moist.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, stirring carefully; the eggs may become firmer. Store the bread separately.

Frequently asked questions