Scrambled Eggs with Tomatoes

This can be served for breakfast with toasted bread. In Spain, it is usually served as a first course meal before the main dish. Spaniards vary in their breakfast choices depending on where they live.

Ingredients

  • 1⁄4 Molinera Pure Olive Oil
  • 1 cup Molinera Crushed Tomatoes
  • 5 pcs. eggs, beaten
  • 1 tsp. salt
  • 1⁄2 tsp. sugar

Procedure

  1. In a skillet, heat MOLINERA PURE OLIVE OIL then fry the MOLINERA CRUSHED TOMATOES. You may drain the tomatoes to lessen the liquid.
  2. Add the eggs, and stir constantly with the tomatoes for 2 minutes.
  3. Season with salt; add sugar if you want it slightly sweet.

Tip:

This can be served for breakfast with toasted bread. In Spain, it is usually served as a first course meal before the main dish.

Spaniards vary in their breakfast choices depending on where they live. People up north of Spain eat a heavier fare. In general, the Spaniards choose something sweet to go with coffee or hot chocolate. Something like a Magdalena (a muffin), un Bollo (a sweet roll) or a doughnut, especially in the big cities where people are in a hurry to start their day.

Later in the day, when people are ready for their second cup of coffee, is when they eat something heavier like a slice of tortilla, a mixto sandwich (grilled ham and cheese) or perhaps churros con chocolate. Porras are the bigger versions of churros and is also a typical breakfast item.

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