Scrambled Eggs in Tomato Sauce

Scrambled Eggs in Tomato Sauce


2 people made this

This is a vegetarian stir fry dish with a difference. Scrambled eggs are cooked in a light tomato-based sauce. Serve for lunch or dinner, with rice or whatever you fancy.


Serves: 2 

  • 3 large eggs, beaten
  • 2 tablespoons milk
  • 2 tablespoons oil, divided
  • 3-4 medium tomatoes, diced and drained
  • sugar, to taste
  • 150ml water
  • salt, to taste
  • tomato sauce, to taste
  • 6 cherry tomatoes, halved
  • 1 spring onion, chopped

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Mix the egg with the milk. Heat a large frying pan with 1 tablespoon oil over medium heat. Cook the egg until 70% done, about 2-3 minutes. Set aside.
  2. Heat the same frying pan with 1 tablespoon oil over high heat. Add the tomatoes, sugar and water. Bring to the boil, cover and simmer for 5-8 minutes or until the tomatoes are soft. Adjust the seasoning to taste with salt, sugar and tomato sauce.
  3. Add the egg back into the pan; mix into the sauce. Transfer to a serving dish and garnish with cherry tomatoes and spring onion.

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