Simple breakfast

Eggs scrambled with tomatoes

I’ve faced a breakfast conundrum this summer.  It’s too warm for regular baking to make scones or bread.  Cold cereal is just expensive.  And who wants hot cereal in the summer?  I settled for homemade energy bars several times, but they just didn’t seem like the right way to begin the day.

Lately I’ve been cooking up a simple solution: an egg scrambled with tomatoes.  It’s delicious, quick, and a great way to use summer tomatoes.

There’s really not a recipe to speak of.  It’s just an egg, scrambled with salt, pepper, and onion powder.  Then, when the egg is cooked, dump in chopped tomatoes and cook for a few more minutes (maybe on higher heat) until the tomatoes have cooked down.  I’ve been using one largish slicing tomato or a handful of smaller ones.

Any tomatoes work fine, but I like juicier ones better (as opposed to plum-type ones) since they cook up with a little more sauce.  My favorite so far was a purple heirloom tomato.

It’s not full-fledged Huevos Mexicanos, so there’s no chopping of onions or peppers and no need for a cutting board that needs to be cleaned up afterward.  The tomatoes can just be cut up right over the skillet.

Simple, delicious, and a great way to start the day.


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