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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