Scrambled Eggs with Tomatoes Polish-Style

Polish-style scrambled eggs with tomatoes are made using fresh tomatoes and served with chives. They are moist and fluffy, made using a handful of ingredients and easy to cook.

As a child scrambled eggs with tomatoes (‘jajecznica na pomidorach’ in Polish) were a staple Sunday breakfast at my house. The addition of the tomatoes made this plain dish a little bit more special and I loved the tartness of the tomato with the eggs (another tangy ingredients perfect with eggs is cottage cheese).

Not only are eggs with tomatoes delicious, in my opinion they are also easier to cook than classic scrambled eggs. The tomatoes keep the egg mixture moist so you will never end up with a rubbery, dry scramble (even if you accidently cook it a little too long).

Making tomato scrambled eggs is simple. It involves first cooking the tomatoes into a thick sauce (10 minutes) then simply adding the eggs and scrambling. Thanks to this method the eggs become infused with the tomato flavour, which is what makes this simple dish so delicious!

Scrambled eggs with tomatoes ingredients and substitutions

• Eggs: use either 4 large or 5 medium eggs.
• Tomatoes: for maximum flavour use ripe or very ripe tomatoes (see details below).
• Butter: adds flavour and, in my opinion, works much better than oil in this recipe.
• Ketchup: intensifies the tomato flavour and adds a touch of sweetness.
• Chives: one of the best loved herbs used in Polish dishes, especially recipes involving eggs (such as classic scrambled eggs), Polish cheese and sour cream (such as cucumber salad, for example).
• Salt and pepper: do not underestimate the importance of seasoning in simple dishes, such as this tomato scrambled egg recipe. For best results season both the tomatoes as they cook as well as the eggs (before adding them to the pan).

What tomatoes to use with scrambled eggs

For best results use ripe or very ripe tomatoes. Ripe tomatoes have a lot of sweetness and depth of flavour, so make sure your tomatoes aren’t pale or too firm. I used vine tomatoes, but any tomato variety will work.

You can even use cherry tomatoes or mini vine tomatoes as they are exceptionally sweet. The drawback is that peeling these tomatoes is not a practical option.

I do not recommend using canned tomatoes in this scrambled egg recipe.

Step-by-step recipe instructions

1.Peel tomatoes: Bring a small/medium pot of water to a boil then add the tomatoes and turn off the heat (ensure the tomatoes are completely immersed in the water). After about 50 seconds drain off the water and peel the tomatoes.

• TIP: An alternative method is to place the tomatoes in a bowl and add boiling water.

2. Chop tomatoes: Finely chop the tomatoes reserving the juices.

3. Whisk eggs: Whisk the eggs until smooth. Stir in about ¼ teaspoon of salt and a few grindings of pepper and set aside.

4. Cook tomatoes: In a medium-sized non-stick pan melt the butter then add the tomatoes (along with the juices) and season to taste with salt and pepper. Bring to the boil then lower the heat and cook gently for about 10 minutes until the mixture thickens and most of the juice has disappeared, stirring occasionally. Stir in the ketchup.

5. Add eggs: Pour in the egg mixture and add about 1 tablespoon of the chives. Increase the heat a little then scramble the eggs stirring all the time.

6. Serve: Remove from the heat, adjust the seasoning if needed, top with the rest of the chives and serve.

Serving suggestions

Scrambled eggs with tomato are versatile and can be enjoyed in different ways, including:

• On their own or with a slice of light rye bread.
• With grated cheese, such as cheddar or mozzarella.
• Alongside other breakfast dishes including avocado on toast, savoury scones or cauliflower muffins.
• With chopped and pan-fried Polish kiełbasa or ham.

Can I use unpeeled tomatoes

I do not recommend it. After 10 minutes of cooking the skin would come off anyway and having bits of tomato skin in every mouthful can be distracting and not very pleasant. Which is why I prefer to peel the tomatoes before chopping them.

Top tips

• I recommend using a non-stick pan.
• For best results use ripe/very ripe tomatoes.
• Cook the tomatoes for about 10 minutes until the mixture turns into a thick sauce.
• It is important to season both the tomatoes as they cook as well as the beaten eggs.
• Due to their high moisture content leftover scrambled eggs with tomatoes can be covered and refrigerated overnight. Reheat in the microwave.
• Not suitable for freezing.

More egg recipes to try next

• Asparagus Egg Muffins
• Quinoa Egg Salad Wrap
• Fluffy Cottage Cheese Egg Muffins
• Banana French Toast Bake

See also these other easy, delicious breakfast ideas!

Recipe

Keep in touch!

If you make these scrambled eggs and tomatoes I'd love to know how they turned out. How did you serve them? Let me know in the comments below, thanks:)

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