Tomato and Pepper Scrambled Eggs
Soft-set eggs cooked with juicy tomatoes, green peppers, olive oil, butter, and Aleppo-style red pepper flakes—a beloved breakfast made for scooping up with toast.
By Moow Editorial ·
- Serve hot with toasted bread.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 generous servings
- Prep time: 20 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 generous servings.
- Calories: 390 kcal
- Protein: 12 g
- Carbohydrates: 12 g
- Fat: 33 g
- Fiber: 4 g
- Sodium: 1380 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 tbsp olive oil
- 2 tbsp butter
- 3 medium tomatoes
- 3 medium Anaheim or long green peppers, seeded and finely chopped
- 3 eggs
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1/2 tsp pul biber or Aleppo-style red pepper flakes
To Serve
- 2 tablespoons chopped flat-leaf parsley, optional
Directions
1. Heat the olive oil and butter in a wide skillet over medium heat.
2. Chop the green peppers, add them to the skillet, and sauté until softened.
3. Grate or finely chop the tomatoes. Add them with the salt, black pepper, and red-pepper flakes; cook until much of the liquid evaporates.
4. Separate the eggs. Stir the whites into the tomato mixture until just set, then add the yolks and stir for about 1 minute, keeping the eggs soft.
5. Remove from the heat, sprinkle with chopped parsley if using, and serve immediately.
Sources
Contains eggs and milk. For people at higher risk from foodborne illness, use pasteurized eggs and cook until the eggs reach 160°F (71°C). Refrigerate leftovers within 2 hours.