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Top down view of scrambled eggs with tomatoes and bread in pan.
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Scrambled Eggs with Tomatoes Polish-Style

Polish-style scrambled eggs with tomatoes are made using fresh tomatoes and served with chives. They are moist and fluffy, made using a handful of ingredients and easy to cook.
Course Breakfast
Cuisine Polish, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 206kcal
Author Monika Dabrowski

Equipment

  • Bowl
  • Small/medium pot
  • Medium sized non-stick pan

Ingredients

  • 4 large eggs
  • 3 medium tomatoes ripe
  • 1 tablespoon butter
  • 2-3 tablespoons chives finely chopped
  • 1½ teaspoons ketchup
  • Sea salt and pepper to taste

Instructions

  • Peel tomatoes: Bring a small/medium pot of water to a boil then add the tomatoes and turn off the heat (ensure the tomatoes are completely immersed in the water). After about 50 seconds drain off the water and peel the tomatoes.
    TIP: An alternative method is to place the tomatoes in a bowl and add boiling water.
  • Chop tomatoes: Finely chop the tomatoes reserving the juices.
  • Whisk eggs: Whisk the eggs until smooth. Stir in about ¼ teaspoon of salt and a few grindings of pepper and set aside.
  • Cook tomatoes: In a medium-sized non-stick pan melt the butter then add the tomatoes (along with the juices) and season to taste with salt and pepper. Bring to the boil then lower the heat and cook gently for about 10 minutes until the mixture thickens and most of the juice has disappeared, stirring occasionally. Stir in the ketchup.
  • Add eggs: Pour in the egg mixture and add about 1 tablespoon of the chives. Increase the heat a little then scramble the eggs stirring all the time.
  • Serve: Remove from the heat, adjust the seasoning if needed, top with the rest of the chives and serve.

Notes

    • For best results use ripe/very ripe tomatoes.
    • Cook the tomatoes for about 10 minutes until the mixture turns into a thick sauce.
    • It is important to season both the tomatoes as they cook as well as the beaten eggs.
    • Due to their high moisture content leftover scrambled eggs with tomatoes can be covered and refrigerated overnight. Reheat in the microwave.
    • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 9g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 213mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2337IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 2mg