Scrambled Eggs With Soy-Marinated Tomatoes

Updated: Sept. 5, 2024

Overview

A vibrant, fresh dish ideal for late summer, showcasing juicy marinated tomatoes paired with creamy scrambled eggs. Perfect for breakfast or lunch, and adaptable to personal preferences.

• Total Time: 15 minutes (prep/cook) + at least 30 minutes marinating (up to overnight)

• Prep Time: 5 minutes

• Cook Time: 10 minutes (plus marinating time)

Ingredients

• 1 pound (450g) ripe tomatoes, cut into bite-size chunks (with natural juices)

• 2 medium scallions, finely chopped (about ¼ cup)

• 2 teaspoons toasted sesame oil

• 1 tablespoon agave syrup or honey (adjust for sweetness)

• 1 tablespoon soy sauce

• 1 tablespoon peeled, minced ginger (fresh ginger recommended)

• 1 garlic clove, grated or minced

• 5 large eggs

• ¼ cup freshly grated Cheddar cheese (optional, for creaminess)

• Salt, to taste

• 2 tablespoons unsalted butter

• 1 medium avocado (optional, for richness)

• Toasted crusty bread, for serving

Preparation Instructions

Step 1: Marinate the Tomatoes

In a large mixing bowl, combine the chopped tomatoes (with their juices), scallions, toasted sesame oil, agave syrup (or honey), soy sauce, minced ginger, and grated garlic. Gently toss to ensure the tomatoes are evenly coated with the marinade. Cover the bowl and refrigerate for 30 minutes to overnight for optimal flavor.

Step 2: Prepare the Eggs

Crack the 5 large eggs into a medium bowl. Add the optional Cheddar cheese and a generous pinch of salt. Use a fork to "poke the yolks to break them" and beat until thoroughly combined and frothy.

Step 3: Scramble the Eggs

Heat a medium skillet over medium-low heat (to prevent overcooking). Add the butter and swirl the pan to evenly coat the bottom and sides with the melted butter. Pour the beaten eggs into the pan. Using a spatula, gently push the eggs across the pan’s surface, stirring slowly to form soft curds. For larger curds, stir less frequently. Cook for 2–3 minutes until the eggs are set but still glossy (avoid overcooking, as they will continue to thicken). Transfer immediately to a serving platter.

Step 4: Assemble the Dish

If using avocado, pit and cube it, then add to the marinated tomato bowl. Spoon the marinated tomatoes (with their savory juices) over the scrambled eggs. For serving, scoop the mixture onto slices of toasted crusty bread, or serve as is with the avocado on top.

User Reviews

• "A great breakfast/lunch for late summer, when tomatoes are bountiful! Honestly, skip the eggs and just enjoy the tomatoes alone—they’re incredibly juicy."

• "Substituted fresh young ginger and shallots for scallions; the dish was divine. Perfect balance of savory and sweet."

• "Replaced agave with dark maple syrup for a richer flavor when using soy sauce. All components blend seamlessly."

• "To enhance juiciness, warm tomatoes in a 350°F (175°C) oven for 10 minutes first. Added cilantro and omitted honey (my Campari tomatoes were already sweet)."

• "Swapped scrambled eggs for ricotta; added extra avocado. The result was indulgent and creamy!"

• "Very easy and delicious—I’m not a skilled cook, but this turned out great! My wife loved it; now I’m eager to try more recipes."

• "Tip: Search for 'Easy' recipes on this site/app for even more inspiration!"

Note: Adjustments like honey/agave, cheese, or avocado are encouraged to suit personal taste. The marinated tomatoes shine on their own, making this a versatile summer staple.