Scrambled Eggs with Tomato and Onion - Huevos Revueltos con Tomate Y Cebolla

Scrambled eggs with tomato and onions on a white plate.

5 from 8 votes

Scrambled Eggs with Tomato and Onion - Huevos Revueltos con Tomate Y Cebolla

Bring the taste of Latin America to your breakfast table with this easy and nutritious traditional Guatemalan dish of scrambled eggs with tomato and onion.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: Guatemalan, Latin American

Servings: people

Calories: 112kcal

Author: Michele Peterson

Cost: $5

Equipment

Skillet
Bowl

Ingredients

3 plum tomatoes Roma
1 white onion small
1 Tablespoon vegetable oil
4 eggs large
½ teaspoon salt or to taste
cilantro (garnish) optional

Instructions

Peel the tomatoes. To do it easily, cut an X in the bottom of each tomato, plunge them into a pot of boiling water for 30 seconds, lift them out with a slotted spoon and place them in an ice-bath. The peels should now be easy to remove. Remove the peel and cut out the stem.
Chop the tomato and onion finely, discarding the majority of the tomato seeds.
Heat the vegetable oil in a non-stick skillet set to medium.
Add the onion to the pan, sprinkle with salt and sweat until translucent. Add tomatoes, cover and continue to sweat over medium heat until the vegetables are softened, stirring occasionally.
Try not to let the vegetables brown. Reduce heat and add a few tablespoons of water if necessary. The mixture should be slightly saucy in around 5 minutes.
Meanwhile crack the eggs in a separate bowl and beat with a fork or a whisk until fluffy. Season with a pinch of salt.
Pour the beaten eggs into the tomato and onion mixture in the skillet. Stir to distribute the eggs evenly.
Cook over medium heat until the eggs are firm, stirring occasionally, for around 5 minutes. The finished dish should be most and not browned.
Remove from heat and garnish with chopped fresh cilantro, if desired.
Serve immediately with a side of black beans sprinkled with a salty white cheese (such as queso de Zacapa, cotija or feta) as well as wedges of avocado.

Notes

Try not to overcook your eggs. This is a common mistake that can make scrambled eggs dry and less appetizing. Take your eggs off the heat when they still look slightly moist. The heat from the eggs will continue to cook them. The finished dish should be moist and not browned.
A medium heat and a slow approach to cooking scrambled eggs is better than using a high temperature.

Nutritional information is created by online calculators so the figures are only estimates.

Nutrition