Spain on a Fork > All Recipes > Main Dishes > Spanish Tomato & Egg Scramble | A Traditional Egg Dish from Murcia
All Recipes, Main Dishes / March 8, 2021

Spanish Tomato & Egg Scramble | A Traditional Egg Dish from Murcia

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.

Spanish Tomato & Egg Scramble
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.

Spanish Tomato & Egg Scramble
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.

Spanish Tomato & Egg Scramble
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.

Spanish Tomato & Egg Scramble

Key Ingredients & Cookware I used in this Recipe:

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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

Course Breakfast
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Meanwhile, crack in 6 large cage-free organic eggs into a bowl, season with sea salt & black pepper and whisk together until well mixed

  3. 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

  4. 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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  1. Ben Alexander

    Would you recommend to grate tomatoes when they’re in season then freeze them for later use?

    23 . Oct . 2021
    • Spain on a Fork

      Or you can jar them and store, either way is OK, much love 🙂

      24 . Oct . 2021
  2. Ramya

    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 . 2021
    • Spain on a Fork

      Sounds great Ramya! thanks for the comment 🙂 much love

      08 . Mar . 2021

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