Filipino Scrambled Eggs is a classic breakfast dish made of eggs, tomatoes, and onions. It’s quick and easy to make yet so hearty and tasty. Perfect for breakfast, brunch, or any meal of the day!
Not only is this eggs and tomato dish packed with comfort food flavors and good-for-you nutrients, but it’s also quick and easy to make, and economical. All it takes is fifteen minutes and 6 simple ingredients to have ready!
- Eggs– it goes without saying, the fresher the eggs, the better the flavor. If you have access to fresh free-range eggs, use them in this recipe!
- Tomatoes– use ripe Roma variety for a sweet and juicy taste
- Onions– the recipe calls for regular brown onions, but feel free to switch it up with shallots (sibuyas tagalog) or red onions for color and more pungent flavor
- Butter– adds creaminess; swap with olive oil for a healthier option
- Salt and pepper– season to taste
- Make sure to whisk the eggs very well to aerate and add volume, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.
- Cook the eggs at low heat. High temps will make the eggs “seize,” resulting in hard, dry scrambled eggs.
- Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
In a large bowl, break the eggs and whisk until fluffy and without streaks of white. Set aside.
In a pan over low heat, add butter. When it begins to melt, add onions and cook until softened.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. Season with salt and pepper to taste.
Add beaten eggs over the tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds.
When it begins to set, gently fold with tomatoes and onions until combined.