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Scrambled Eggs with Tomato served with sliced black olives, Herbes de Provence, and toasted sourdough bread.

Scrambled Eggs with Tomato Recipe

Creamy scrambled eggs cooked in a rich tomato sauce give Scrambled Eggs with Tomato a far more substantial feel than ordinary scrambled eggs.

Course: Breakfast
Cuisine: Italian, Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

For the Tomato Sauce

  • 400 g – 14 oz canned crushed tomatoes
  • 1 small onion – finely chopped
  • 2 tbsp extra virgin olive oil
  • 1½ tsp Herbes de Provence
  • salt – to taste

For the Eggs

  • 6 eggs
  • 3 tbsp finely grated Parmigiano Reggiano
  • salt and freshly ground black pepper – to taste

To Serve

  • 2 tbsp sliced black olives
  • extra Herbes de Provence
  • toasted sourdough bread

Instructions

  1. Heat the olive oil in a frying pan over medium heat.

  2. Add the chopped onion and cook gently until soft and translucent.
  3. Pour in the crushed tomatoes, add the Herbes de Provence and a pinch of salt, then simmer for 10–15 minutes, or until the sauce has slightly thickened.
  4. In a bowl, whisk together the eggs, Parmigiano Reggiano, salt, and freshly ground black pepper until well combined.
  5. Pour the egg mixture into the tomato sauce and reduce the heat to low.
  6. Using a silicone spatula, gently stir the mixture, allowing the eggs to cook slowly until just set while remaining soft and creamy.
  7. Remove from the heat and transfer to a serving plate.
  8. Top with sliced black olives and a sprinkle of extra Herbes de Provence. Serve immediately with toasted sourdough bread.

Recipe Notes

  • For the best texture, avoid cooking the eggs until fully set, as they will continue to firm up after cooking.
  • The serving shown represents a 2-egg portion, while the full recipe makes 4 servings.