ForkwiseScrambled Eggs in Stewed Tomatoes
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 400 g chopped tomatoes (about 1 ¾ cups)
- 2 tsp sugar
- 4 tbsp butter
- 1 thick slice onion
- ½ tsp salt
- ⅛ tsp pepper
- 6 eggs, lightly beaten
Method
- Simmer the tomatoes and sugar together for 5 minutes.
- In a frying pan, cook the butter and onion slice for 3 minutes, then lift out the onion.
- Add the tomatoes, salt and pepper, then the eggs.
- Cook over low heat, stirring and scraping the bottom of the pan, until the eggs are creamy and just set.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Scrambled Eggs with Tomato Sauce”: rewritten in our own words with modern units and food-safety updates; untested
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