Tomato Herb Scrambled Eggs

In Mediterranean kitchens, eggs often share the pan with the season’s best produce. Ripe tomatoes and fragrant basil scramble gently with eggs, then finish with olive oil and crumbled feta.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 295 cal
• 20g protein
• 8g carbs
• 21g fat

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Ingredients

• 2 large ripe late-season tomatoes
• 8 large eggs
• 1/3 cup fresh basil leaves
• 2 tbsp fresh chives
• 2 tbsp olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup crumbled feta
• 4 slices crusty bread for serving

Instructions

1. 1Core the tomatoes and cut them into small, juicy dice; place them in a bowl and sprinkle lightly with salt so they release their bright juices.
2. 2Crack the eggs into a separate bowl, add salt and pepper, and beat just until the yolks and whites are loosely combined—do not overbeat.
3. 3Finely chop the basil and chives; set the herbs aside so they stay fragrant.
4. 4Warm a 10-inch nonstick skillet over medium-low heat and swirl in the olive oil. Thinly slice the garlic and let it sizzle gently for about 30 seconds until fragrant but not browned.
5. 5Add the diced tomatoes and cook, stirring occasionally, for 2 to 3 minutes until they soften and their juices bubble lightly.
6. 6Pour the beaten eggs into the pan. Using a silicone spatula, push the eggs from the edges toward the center in slow, sweeping motions so soft curds form.
7. 7When the eggs are still slightly glossy and just set, about 2 to 3 minutes total, fold in most of the chopped herbs and remove the pan from the heat.
8. 8Divide the scramble among warm plates, top with crumbled feta and the remaining herbs, and serve at once with toasted crusty bread to soak up the tomato juices.