Scrambled eggs with tomatoes is a dish that my family, and other Chinese families all around the world, have cooked for probably centuries. However, it’s normally a dish you eat at dinner with rice alongside stir fried vegetables and other meat/fish dishes.
I’ve always loved the combination of eggs and tomatoes so when I tried this for breakfast (with a Mediterranean twist), I had to add it to my list of favourite recipes. It’s ideal on a cold, wet and dreary day (like we’re experiencing today in Surrey) and spiced with feta cheese and spring onions, makes a lovely alternative to the typical English (and meat laden) greasy fry-up. Hope you like it.
Filed under: Alcohol, Cheese, Eggs, Stories Tagged: Feta, Scrambled eggs, Tomato