Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.
Tomato and eggs go together so well in this breakfast. This tomato egg recipe is inspired by the classic Chinese tomato egg stir-fry. But it makes it into an omelette style breakfast.
Tomato egg breakfast for simple mornings
Tomatoes and eggs are so good together. I love the slightly tangy sweet taste of tomatoes with a bite of egg.
You can find tomato and eggs paired together in many different cuisines. For example, there’s Chinese stir-fry tomato and eggs. In addition, there’s also Turkish menemen.
At the diner, you one of those people who put ketchup on eggs? I’ll be honest. I do!
These two ingredients just pair together so well. Therefore, I think you’ll love this simple breakfast recipe.
This recipe makes a tomato and egg omelette
This tomato and egg breakfast is a twist on the classic Chinese Tomato and Egg dish. It’s inspired by it, but it’s not quite the same.
With this recipe, you get more of an omelette. Instead of scrambling the eggs like a Chinese Tomato and Egg dish, I let it the egg sit undisturbed to cook.
What results is a beautiful plated dish. Read on to learn tips to make this delicious breakfast.
Ingredients for this tomato egg breakfast
To make this breakfast, you don’t need any complicated ingredients. Here are the necessary ingredients:
- eggs
- tomatoes
- butter
- half and half
- green onions
- sesame oil
- salt and pepper
How to slice the tomatoes
The most important ingredient is a big ripe tomato. I use beefsteak or heirloom tomatoes. Either variety work great. However, it matters how you slice the tomato.
In order for the tomato slices to keep their shape, make sure you slice them against the core. That means, you lay the tomato on the side. And then you start to slice from the bottom of the tomato.
How to make this tomato egg breakfast
This dish is easy to make. However the presentation can add a wow factor to it. The goal is to get the omelette nice and round. In addition, it’s beautiful with the tomato rounds poking through.
Gently fry the tomatoes and arrange them carefully
Heat up a 10-inch skillet on medium heat. Melt the butter. Then lay the tomato slices down gently. Once the tomato slices have cooked a bit, very gently flip them over.
A thin narrow plastic turner is helpful to flip the tomatoes perfectly.
Whisk the eggs well
To get perfect omelette color and texture, the eggs need to be whisked well. That way, you won’t have yellow or white streaks. Also, each bite will be uniform in texture.
Then simply gently pour the eggs into the pan. Don’t forget to cover to cook.
Garnish
The finishing touches on this breakfast gives it extra flavor. Moreover, they also give it a pop of color.
Once you have plated the omelette, give a quick swirl of toasted sesame oil, sprinkle of salt and pepper, and a handful of scallions.
Other topping ideas
The tomato and egg omelette can take on many different flavors. As such, here are a few other ideas for inspiration:
Enjoy this tomato egg recipe
You’ll see that this dish has some of the classic Chinese tomato and egg flavor. But I’ve made this recipe easy to make for breakfast.
I really hope you enjoy this recipe because it’s healthy and delicious. That makes it a great way to start the morning!
If you have any questions, please feel free to ask in the comments below. I’ll leave you with a few recipes that go well with this dish.
Serve this tomato egg recipe with these breakfast ideas
Tomato Egg Breakfast
Serves: 2 people
Tomato and eggs go together so well in this breakfast. This tomato egg recipe is inspired by the classic Chinese tomato egg stir-fry. But it makes it into an omelette style breakfast.
Ingredients
- 1 tablespoon unsalted butter
- 1 large ripe tomato – sliced into 6 slices, each just under 1 centimeter thick
- 4 large eggs
- 1 tablespoon whole milk or half and half
- green onions – for garnish
- toasted sesame oil
- sea salt flakes
- coarse ground black pepper
Instructions
-
Melt the butter in a 10-inch skillet on medium heat.
-
In a large bowl, whisk together the eggs and milk. Set aside.
-
Add in the tomato slices, arranging them evenly across the pan. Fry for about 1 minute. Gently flip each tomato slice over. Try your best to keep the tomato slices in their original shape. The slices should cover the bottom of the pan.
-
Gently pour the eggs onto the pan. The eggs should just about cover the tomato slices, with some peeking out.
-
Cover the pan and cook for about 4 minutes, until the eggs are set. The eggs will get puffy as they cook. To check if the eggs are done, open the lid and gently wiggle the pan around. If the eggs still wiggle a lot, they are not yet set.
-
Top with green onions, sesame oil, black pepper and salt. Enjoy immediately.
Notes
When slicing the tomato, make sure you cut against the core.Â
Cal : 214kcal
Note: Nutrition information is a rough estimate.
