Savory Basil Eggs With Tomatoes Recipe

About this recipe

A quick and satisfying eggetarian dinner featuring scrambled eggs cooked with juicy tomatoes, fragrant basil, and a touch of olive oil. Perfect for those seeking a simple yet flavorful meal.

Ingredients

• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 425G Isle Of Wight Tomato Organic Large Vine
• 1 Kg Yellow/White Onion 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Picard Chopped Flat Parsley
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Crack 4 eggs into a bowl, beat them lightly, and set aside.
2. 2. Heat 1 tablespoon of olive oil in a large frypan over medium heat.
3. 3. Add 1 medium onion, finely chopped, to the pan and sauté until translucent, about 5 minutes.
4. 4. Stir in 1 large tomato, diced, and cook until softened, about 10 minutes.
5. 5. Add 1/2 teaspoon of parsley and 1/2 teaspoon of salt, mixing well to combine.
6. 6. Pour the beaten eggs into the pan and stir continuously until the mixture thickens and resembles scrambled eggs, about 3-5 minutes.
7. 7. Serve the savory egg and tomato mixture over warm toast slices. Enjoy your meal!