Scrambled Eggs with Tomatoes and Chives Recipe
Scrambled eggs with tomatoes and chives is a colourful breakfast that often appears on Polish weekend tables, when there is a bit more time than during the week. It is lighter than the version with sausage, and thanks to the tomatoes it slightly resembles Mediterranean breakfasts, just in a more homely version. Perfect for a lazy morning with a slice of fresh bread.
This scrambled egg dish combines familiar Polish flavours with a light Mediterranean touch thanks to the tomatoes, making it a refreshing alternative to heavier, meat-based breakfasts.
Chef's tips
Do not overcook the eggs – take them off the heat while they are still slightly creamy, as they will continue to set in the residual heat. If your tomatoes are very juicy, let more of the liquid evaporate before adding the eggs so the scrambled eggs do not become watery.
How to serve
Serve straight from the pan with fresh bread, toast or a crusty roll. It also pairs nicely with a simple green salad or sliced fresh vegetables such as cucumber, radish or bell pepper.
Ingredients
- eggs large - 4 piece
- tomatoes medium, ripe - 2 piece
- chives chopped - 2 tablespoons
- butter - 1 tablespoon
- oil prevents the butter from burning - 1 teaspoon
- salt to taste
- pepper to taste
- milk or 30% cream optional, for fluffier scrambled eggs - 2 tablespoons
Preparation
- Scald the tomatoes: place them in a bowl, pour boiling water over them for about 30 seconds, then transfer to cold water. Peel off the skin, cut into quarters, remove the hard cores and seeds, and cut the flesh into small cubes.
- Rinse the chives, pat dry and finely chop.
- Crack the eggs into a bowl, add the milk or cream (if using), a pinch of salt and pepper. Beat with a fork until the mixture is uniform.
- Heat the butter with the oil in a frying pan over medium heat until the butter melts and foams slightly.
- Add the chopped tomatoes. Fry for 2–3 minutes over medium heat, stirring, until the tomatoes soften slightly and some of the juice evaporates. They should be soft but not completely broken down.
- Reduce the heat to low. Pour the egg mixture into the pan.
- Cook the scrambled eggs for 3–5 minutes over low heat, gently stirring every dozen or so seconds, scraping the egg from the bottom and sides of the pan. Remove from the heat when the eggs are still slightly moist but set (they will continue to cook a little off the heat).
- Finally, sprinkle the scrambled eggs with chives, gently mix and serve immediately.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie, przechowuj ją maksymalnie 1 dzień w lodówce i podgrzej krótko na patelni na małym ogniu, dodając odrobinę masła.
