This recipe or tomato scrambled eggs (olu kultenis ar tomātiem) is another childhood memory and one of couple recipes I picked up from my mum by just observing her relatively rare appearances in the kitchen. If my memory is not misleading me, this dish was more often eaten for lunch or dinner, but now it is one of my morning staples. I like this traditional Latvian breakfast dish simple – just eggs, tomato and a pinch of pepper, but you can serve them with herbs (chives, parsley, dill, basil) and/or cheese on top.
Tomato scrambled eggs
Ingredients
- 1 tbs butter
- 1 large or 2 small tomatoes
- 2 eggs
- 2 tbs milk, cream or sour cream
- Salt, pepper
Instructions
- Roughly chop tomato.
- Roughly whisk eggs with milk.
- Heat a pan over medium heat and add butter.
- When butter has melted, add tomatoes to the pan. Cook for couple minutes until tomatoes start to dissolve and release juices.
- Pour whisked egg mixture in the pan and stir gently for couple minutes until eggs have set to your liking.
- Remove pan from the heat, spoon eggs on a plate, season with salt and pepper.
