Name: Tomato Basil Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: Cooking oil; 9 cherry tomatoes (sliced in half); 3 eggs (beaten); Salt & pepper (to taste); 20-25 basil leaves (cut into smaller pieces); Parmesan cheese (for topping); Bread (to serve); Pesto (to serve)

Tomato Basil Scrambled Eggs is my new favorite.

Basil is one of the herbs I was hesitant to use. I know it’s amazing with tomato-based pastas, but haven’t used fresh ones until few months ago.

I was given an opportunity to “create” a recipe using the ingredients provided by one of the supermarkets here in UAE. The person who was in contact with me asked me to check the list and see if I can provide her dishes from the given list of ingredients. I gave four dishes as required.

One of them was pasta and I thought that pasta could be more delicious if I add fresh basil. I went to the same store to get myself a potted basil. And from that moment, I wanted to add basil to everything.

I will share the pasta recipe when I make it again. But now, let me share this very easy, but so flavorful recipe of Tomato Basil Scrambled Eggs.

There was a time I staring at the potted basil and asked myself what else can I do with it. Since I love eggs, I Googled if it’s nice to add basil to scrambled eggs. Yes, I know – I Google things like that coz I don’t trust myself enough.

I made this thrice already. The first one – I just ate it as is. The second one – I put it on toast. Both were so good.

This third one is the best for me – on toast, but also on pesto. My friend gave us a jar of pesto among others, and I thought it would be nice with Tomato Basil Scrambled Eggs. And I was right. The crusty bread, herby pesto, fluffy eggs, parmesan cheese – just perfect!!

NOTES ON TOMATO BASIL SCRAMBLED EGGS:

You can cook the eggs however you want. I like mine on the fluffy side.
Enjoy this as is or can be enjoyed with toast or EVEN WITH RICE!!!
Instead of using cherry tomatoes, you can use normal sized tomatoes.
I used 20-25 basil leaves. You can use more or less. I just want to taste of basil to stand out.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

Tomato Basil Scrambled Eggs

The crusty bread, herby pesto, fluffy eggs, parmesan cheese – just perfect!!

Course Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1

Author Jhuls @ The Not So Creative Cook

Ingredients

Cooking oil
9 cherry tomatoes sliced in half
3 eggs beaten
Salt & pepper to taste
20-25 basil leaves cut into smaller pieces
Parmesan cheese for topping
Bread to serve
Pesto to serve

Instructions

In a pan over medium high heat, add cooking oil.
When the oil is hot enough, add cherry tomatoes and cook until soft.
Add beaten eggs and basil leaves. Cook the eggs as per you preferred doneness.
Season the eggs with salt & pepper.
Transfer to a plate and top with parmesan cheese and more sliced basil leaves.
You can enjoy as is or on top of crusty bread with pesto.

Recipe Notes

You can cook the eggs however you want. I like mine on the fluffy side.
Enjoy this as is or can be enjoyed with toast or EVEN WITH RICE!!!
Instead of using cherry tomatoes, you can use normal sized tomatoes.
I used 20-25 basil leaves. You can use more or less. I just want to taste of basil to stand out.