Tomato Scrambled Eggs

Tomato scrambled eggs are a simple yet flavorful dish that’s perfect for breakfast, brunch, or even a quick dinner. Combining soft, fluffy eggs with rich tomato sauce, sweet onions, and Parmesan, this recipe delivers comfort food at its best in just 15 minutes.

Why Everyone Will Love This Recipe

It’s hearty, budget-friendly, and made with pantry staples. The tomato sauce adds a tangy depth to the creamy eggs, while Parmesan gives a savory finish. Plus, it’s an incredibly versatile recipe—serve it with crusty bread, over rice, or as part of a larger meal.

What Are Tomato Scrambled Eggs?

Scrambled eggs with tomato sauce are a classic comfort food found in various forms around the world, from Italian “uova al pomodoro” to Chinese-style tomato egg stir-fries. This Italian-inspired version uses Parmesan and parsley for an aromatic, Mediterranean touch.

Cooking Tips

• Use fresh eggs for the fluffiest texture.
• Don’t overcook—eggs should be just set and still soft.
• For a richer flavor, add a small knob of butter along with the olive oil.
• Use high-quality tomato sauce for the best taste.

Frequently Asked Questions

Can I Use Fresh Tomatoes Instead of Sauce?

Yes—use 2–3 chopped ripe tomatoes, cooking them down until soft before adding the eggs.

Can I Make It Without Parmesan?

Absolutely—leave it out or replace it with pecorino for a sharper flavor.

Can I Add Other Vegetables?

Yes—bell peppers, spinach, or mushrooms work well.

How Can I Make It Spicy?

Add a pinch of red pepper flakes when cooking the onion.

What’s the Best Way to Serve This Dish?

With toasted bread, over pasta, or alongside roasted potatoes.

How to Store

Transfer leftovers to an airtight container and refrigerate for up to 2 days. Reheat gently on the stove over low heat to avoid drying out the eggs.

How to Freeze

Freezing is not recommended, as eggs can become watery and grainy when thawed.

How to Make Tomato Scrambled Eggs

Step 1

Step 1

In a large skillet, heat olive oil over medium heat. Add parsley stems and onion; cook for a few minutes until the onion softens.

In a large skillet, heat olive oil over medium heat. Add parsley stems and onion; cook for a few minutes until the onion softens.

Step 2

Step 2

Remove parsley stems, add tomato sauce, and simmer until thickened but still juicy.

Remove parsley stems, add tomato sauce, and simmer until thickened but still juicy.

Step 3

Step 3

Crack eggs directly into the pan and stir to combine with the sauce.

Crack eggs directly into the pan and stir to combine with the sauce.

Step 4

Step 4

Cook for about 10 minutes, stirring occasionally, until eggs are just set.

Cook for about 10 minutes, stirring occasionally, until eggs are just set.