Sometimes when I need something good without many ingredients for breakfast, I go with eggs. Anything with eggs for breakfast shouldn’t be complicated. But agree though that just plain scrambled eggs can sometimes be boring. So we can add tomatoes.
Tomatoes add that sweet aftertaste to an otherwise plain (or creamy scrambled eggs if you add butter or dairy to yours).
This recipe serves two people.
- Eggs – 2 pcs, you can add another if you like it hearty
- Tomatoes – 1 big or 2 small pcs
- Magic Sarap or similar – 1 tsp or as an alternative, a couple of pinches of salt & a bit of MSG
- Ground pepper – a pinch or two
You can add these if you want to, but the main ingredients should suffice.
- Butter for cooking – 1 tbsp; gives the dish a more creamy aftertaste, but if you don’t have any, any neutral oil/lard is fine
- Spring onions or chives – gives the dish some color as a garnish
- Chop your tomatoes into small uniform bite-size pieces. Set aside.
- In a bowl, crack your eggs and add Magic Sarap or the salt/MSG and the pepper. Whisk until thoroughly combined.
- Heat some oil (or butter) in a pan, and stir-fry the tomatoes. You can fry the tomatoes until soft, but personally, I like it with a bit of bite.
- Pour the egg mixture over the tomatoes. You can mix the egg constantly for a more creamy style, or create curds by pushing the mixture one way, letting it solidify, then turning it to the other side.
- Once cooked, you may put some garnish on top and then serve.
This is good with any type of rice (garlic, day-old, etc) or with toasted bread.