Scrambled Eggs with Cherry Tomatoes
Simple, fresh, and packed with flavor — this scrambled eggs with tomatoes recipe is a quick breakfast or light meal that comes together in minutes. Juicy cherry tomatoes are seared with herbs and olive oil, then topped with fluffy scrambled eggs for a dish that’s both satisfying and wholesome. This dish was inspired by my trip to Sorrento, Italy, where the simple combination of ripe tomatoes, olive oil, and fresh flavors reminded me that sometimes the best meals are also the simplest.
Ingredients
4 whole eggs
1 cup cherry tomatoes, halved
1 tsp dried oregano
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
Instructions
Whisk eggs in a bowl and season lightly with salt and pepper. Set aside.
Heat a small pan over medium heat with olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and sear until softened and slightly blistered. Remove from pan and set aside.
In the same pan, pour in eggs and scramble until just set, or cook as an omelette if preferred. Season to taste.
Plate scrambled eggs over the tomatoes and serve immediately.
Serving
Enjoy as a light breakfast, brunch, or quick weeknight dinner. Pair with toasted bread or a side salad for a complete meal.
