Spanish Scrambled Eggs with Tomatoes and Onion on Toast Recipe
Spanish scrambled eggs with tomatoes and onion on toast is a breakfast that often appears on the table instead of sweet croissants. The eggs are combined with sautéed tomatoes, so the whole dish is a bit reminiscent of shakshuka, but in a more “sandwich-style” version. A great option for a lazy weekend when you’re craving something warm and filling.
This Spanish-style scrambled egg dish combines the comfort of creamy eggs with the freshness and sweetness of sautéed tomatoes and onion, all served on crunchy toast. It feels more special than classic scrambled eggs, yet remains simple and quick enough for a relaxed weekend breakfast.
Chef's tips
Use ripe, flavorful tomatoes – they make a big difference in the final taste. Don’t rush the cooking of the eggs: keep the heat low and stir gently so they stay soft and creamy instead of dry. If your tomatoes are very juicy, cook them a bit longer before adding the eggs so the mixture is not too watery.
How to serve
Serve the scrambled eggs piled generously on warm toast or baguette slices. Add a simple side salad of lettuce, cucumber and a drizzle of olive oil, or a few olives for a Mediterranean touch. This dish also pairs nicely with fresh fruit or a small bowl of natural yogurt.
Ingredients
- eggs - 4 pieces
- tomatoes medium, ripe - 2 pieces
- onion diced finely - 0.5 pieces
- olive oil for frying - 2 tablespoons
- sandwich bread or baguette for serving - 4 slices
- salt to taste
- black pepper to taste
- parsley chopped, for sprinkling - 1 tablespoon
- milk optional, for the eggs - 1 tablespoon
Preparation
- Wash the tomatoes, score the skin with a cross, pour boiling water over them for about 30 seconds, then transfer to cold water. Peel off the skin, remove the hard parts and dice.
- Heat the olive oil in a pan over medium heat. Add the chopped onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the diced tomatoes and a pinch of salt. Fry for 4–5 minutes, until the tomatoes release their juices and start to break down, forming a thicker sauce.
- In a bowl, whisk the eggs with a pinch of salt, pepper and, if using, a tablespoon of milk.
- Reduce the heat under the pan to low. Pour the eggs over the tomato-onion mixture and gently stir with a spatula, scraping the mixture from the bottom, until the scrambled eggs are set but still slightly creamy. This will take about 3–4 minutes.
- Meanwhile, toast the bread slices in a toaster or on a dry pan until lightly browned.
- Remove the finished scrambled eggs from the heat and sprinkle with chopped parsley.
- Spoon a portion of scrambled eggs onto each slice of bread and serve immediately.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce i krótko podgrzej na patelni z odrobiną oliwy.
