Spain is known for making some great egg dishes, and this Spanish Tomato & Egg Scramble ranks right up there with the best of them. It´s basically made by making a simple homemade tomato sauce, adding some whisked eggs into the sauce and mixing it all together.
This dish hails from the Region of Murcia, where it ´s known as Revuelto de Tomate Murciano. It´s super easy to make, packs a ton of great flavors and comes together in about 30 minutes. Perfect for a weekend breakfast next to some Spanish potatoes.
To make this recipe, I grated fresh tomatoes to make the tomato sauce. But you can totally use canned tomato sauce instead. I also used cage-free organic eggs, but once again, you can use any type of eggs you like. However, the higher the quality of the ingredients, the better this dish will taste.
TIPS & TRICKS to Make this Recipe: Once the tomato sauce is done and you add the eggs into the sauce, make sure to mix the ingredients gently and not vigorously. In my pan on a medium heat it took about 3 1/2 minutes to get the eggs perfectly cooked. Make sure not to overcook them. Otherwise they get a rubbery texture.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Tomato & Egg Scramble
Spanish Tomato & Egg Scramble | Revuelto de Tomate Murciano Recipe
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 6 cage-free organic eggs
- 1/2 onion finely diced
- 1/2 green bell pepper roughly diced
- 3 cloves garlic roughly minced
- 4 tomatoes finely grated
- 1/2 tsp red wine vinegar 2.5 ml
- 1/2 tsp white sugar 2 grams
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 1/2 green bell pepper roughly diced, mix with the olive oil, after 5 minutes add in 3 cloves garlic roughly minced and cook for 30 seconds, then add in 4 tomatoes that have been finely grated (about 1 cup / 225 grams), 1/2 tsp (2.5 ml) red wine vinegar, 1/2 tsp (2 grams) white sugar and season with sea salt & black pepper, mix and simmer
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Meanwhile, crack in 6 large cage-free organic eggs into a bowl, season with sea salt & black pepper and whisk together until well mixed
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After simmering the grated tomato for 7 to 8 minutes and it has thickned up, add in the whisked eggs, gently mix the eggs with the tomato sauce to create the scramble
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About 3 to 4 minutes after adding the eggs they should be perfectly cooked, remove the pan from the heat, transfer everything into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this recipe
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Ben Alexander
Would you recommend to grate tomatoes when they’re in season then freeze them for later use?
23 . Oct . 2021Spain on a Fork
Or you can jar them and store, either way is OK, much love 🙂
24 . Oct . 2021Ramya
will be making this soon perfect for my brunch everyday in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
08 . Mar . 2021Spain on a Fork
Sounds great Ramya! thanks for the comment 🙂 much love
08 . Mar . 2021