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Scrambled Eggs with Tomato

Rated as 4.5 out of 5 Stars

"I am always looking to use up my garden tomatoes, and they taste great with eggs! I peel them for a finer taste. Try it! It's my favorite breakfasts these days."
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40 m servings 304
Original recipe yields 3 servings


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  1. Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.
  2. Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.
  3. Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.

Nutrition Facts

Per Serving: 304 calories; 18.7 20.3 16.8 394 274 Full nutrition

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This was very good. I also do a similar scrambled egg dish. I do not peel or boil the tomatoes. I cut them up and put them on paper towels and add some Italian seasoning to them. Let them si...