Soft eggs, bright tomatoes
Tomato & Egg Skillet
A gentle skillet dinner inspired by a familiar home-style combination, ready in fifteen minutes.
The flexible formula
- 3–4 eggs
- 3 ripe tomatoes or 1 can diced tomatoes
- 1 aromatic
- A pinch of sugar, optional
- Rice or toast to serve
This is a blueprint, not a laboratory-tested recipe. Quantities are designed to be adjustable. Taste as you go and use your judgment for your ingredients and equipment.
Make it happen
- 01
Cook the eggs softly
Scramble the eggs in a little oil until barely set, then slide them onto a plate so they stay tender.
- 02
Make the tomatoes saucy
Cook scallion or garlic briefly, then add tomatoes and a pinch of salt. Let them soften and release their juices.
- 03
Fold together
Return the eggs and fold gently through the tomatoes. Taste for salt and add a pinch of sugar only if the tomatoes are very sharp.
Useful swaps
- Canned diced tomatoes work when fresh tomatoes are out of season.
- Serve over noodles, rice, toast, or a baked potato.
- Add spinach or frozen peas for extra vegetables.