Tomato Scrambled Eggs

Tomato season is such a delicious time of the year. They can be eaten out of hand, or added to many dishes to add a bright flavor. Using fresh tomatoes at breakfast time is a great way to start the day. Tomatoes, eggs, fresh herbs and bread are all available at the Downtown Marquette Farmers Market.

For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.


½ tbsp butter
4 cups fresh tomatoes (or 2 cups canned tomatoes), chopped
4 eggs
salt and pepper
fresh basil or other herbs, chopped

Put a small pan on medium heat and melt the butter, then swirl
it around to coat the pan. Add the tomatoes. Cook until the
tomatoes release their juice and most of the juice evaporates,
about 5 to 7 minutes.
Meanwhile, crack the eggs into a bowl and add a generous
sprinkling of salt and pepper. Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the
heat down to low and add the eggs to the pan. Using a spatula,
gently mix the eggs and tomatoes. Carefully stir the eggs to
keep them from forming chunks. Turn down the heat as low as
possible; the slower your eggs cook, the creamier they’ll be.
Once the eggs are done, turn off the heat and add any chopped
herbs you have around. Basil is the best with tomatoes.
If you have some around, serve over toast or a tortilla.
Serves 2

Recipe from: Good and Cheap by Leanne Brown