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Tomato and eggs go together very well in this breakfast. This tomato egg recipe is inspired by the classic Chinese tomato egg stir fry. But it turns it into an omelet-style breakfast.
Tomato egg breakfast for simple mornings
Tomatoes and eggs go very well together. I love the slightly tangy sweet taste of tomatoes with a bite of egg.
You can find tomato and eggs combined in many different cuisines. For example, there are tomatoes and Chinese fried eggs. In addition, there are also Turkish menemen.
At the diner, are you one of those people who puts ketchup on eggs? I’ll be honest. I do!
These two ingredients combine very well. So, I think you will love this simple breakfast recipe.
This recipe makes a tomato and egg omelette
This tomato and egg breakfast is a twist on the classic Chinese tomato and egg dish. It’s inspired by it, but it’s not the same.
With this recipe, you’ll get more of an omelet. Instead of scrambling the eggs like a Chinese tomato and egg dish, I let the egg sit undisturbed to cook.
The result is a beautiful flat dish. Read on for tips on how to make this delicious breakfast.
Ingredients for this tomato egg breakfast
To make this breakfast, you don’t need complicated ingredients. Here are the ingredients needed:
- eggs
- tomatoes
- butter
- half and half
- green onions
- sesame oil
- salt and pepper
How to cut tomatoes
The most important ingredient is a large ripe tomato. I use steak or heirloom tomatoes. Both varieties work very well. However, it does matter how you cut the tomato.
So that the tomato slices keep their shape, be sure to cut them against the core. This means you put the tomato on the side. And then start cutting the bottom of the tomato.
How to make this tomato egg breakfast
This dish is easy to make. However, the presentation can add a wow factor. The goal is to make the omelette nice and round. Also, it’s beautiful with the tomato rounds running through it.
Fry the tomatoes gently and arrange them carefully
Heat a 10-inch skillet over medium heat. Melt the butter. Then put the tomato slices gently. Once the tomato slices have cooked a little, turn them very gently.
A thin, narrow plastic turner is useful for turning the tomatoes perfectly.
Beat the eggs well
To get the perfect color and texture of the omelette, the eggs must be well beaten. This way, you won’t have yellow or white streaks. Also, every bite will have an even texture.
Then simply pour the eggs gently into the pan. Don’t forget to cover to cook.
decorate
The finishing touches to this breakfast give it extra flavor. In addition, they also give it a touch of color.
Once you’ve plated the omelette, give it a quick swirl of toasted sesame oil, sprinkle with salt and pepper and a handful of scallions.
Other featured ideas
Tomato and egg omelette can come in many different flavors. As such, here are some other ideas for inspiration:
Enjoy this tomato egg recipe
You will see that this dish has a little of the classic Chinese flavor of tomato and egg. But I made this easy recipe for breakfast.
I hope you like this recipe because it is healthy and delicious. This makes for a great way to start the morning!
If you have any questions, feel free to ask in the comments below. I leave you with a few recipes that go well with this dish.
Serve this tomato egg recipe with these breakfast ideas
Breakfast with tomato eggs
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It’s useful: 2 people
Tomato and eggs go together very well in this breakfast. This tomato egg recipe is inspired by the classic Chinese tomato egg stir fry. But it turns it into an omelet-style breakfast.
Ingredients
- 1 spoon unsalted butter
- 1 big ripe tomato – cut into 6 slices, each just under 1 centimeter thick
- 4 big eggs
- 1 spoon whole milk or half and half
- green onions – to garnish
- toasted sesame oil
- sea salt flakes
- coarsely ground black pepper
Instructions
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Melt the butter in a 10-inch skillet over medium heat.
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In a large bowl, whisk together the eggs and milk. Aside.
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Add the tomato slices, spreading them evenly in the pan. Fry for about 1 minute. Gently turn each tomato slice. Do your best to keep the tomato slices in their original shape. The slices should cover the bottom of the pan.
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Gently pour the eggs into the pan. The eggs should cover the tomato slices, with a little eye.
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Cover the pan and let it cook for about 4 minutes, until the eggs are cooked. The eggs will puff up as they cook. To check if the eggs are done, open the lid and gently shake the pan. If the eggs are still moving a lot, they haven’t set yet.
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Top with green onions, sesame oil, black pepper and salt. Enjoy immediately.
notes
When cutting the tomato, be sure to cut against the core.
Required: 214kcal
Note: Nutrition information is a rough estimate.