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.