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.



Recipe Summary

10 mins
30 mins
40 mins
3 servings


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

304 calories; protein 16.8g 34% DV; carbohydrates 20.3g 7% DV; fat 18.7g 29% DV; cholesterol 394mg 131% DV; sodium 273.9mg 11% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 sit on the paper towel for 5 minutes or so and that takes some of the liquid out of them. Also I do not use milk instead I use kefir or yogurt. Sometimes I also add some torn spinach. It's that type of recipe that you can add or substitute and it's always delicious. Read More