Keep It Simple with Tomato Scrambled Eggs

We all know that tomatoes and eggs go together like... well... tomatoes and eggs. Whether it's eating a plate of perfect scrambled eggs with ketchup, or bowl of shakshuka, sweet, umami-rich tomatoes and eggs are a match made in heaven.

This easy upgrade to ordinary scrambled eggs takes almost no additional effort and you'll be rewarded with a plate of soft creamy eggs with big chunks of juicy tomatoes. By coating the tomatoes in a bit of starch, it keeps them from watering down the eggs, and it turns the juices released by the tomato into a delightful tangy, sweet sauce that enrobes the big fluffy curds of egg.

Although this will work with almost any tomato, it does taste best with sweet sun-ripened tomatoes. I like to peel the tomatoes for this because the tough skins can get in the way of what would otherwise be a velvety smooth dish. This does add a bit more effort, but here's an easy way to peel tomatoes.

I love the incredibly complex flavors you can get from a dish that's made with essentially two ingredients, but if you feel like you need to give it even more flavor, try sauteing some garlic or onions before sauteing the tomatoes. You could also add some chopped herbs like sage or basil in at the end.