Scrambled eggs

One of my favorite meals to wake up to in the morning is a plate of fluffy Filipino scrambled eggs and toasted pandesal or sinangag, and a cup of steaming chocolate. It’s such a simple fare, but so delicious and filling.

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!

Ingredient notes

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

Serve this egg dish for breakfast, brunch, or any time of the day you need a quick boost of energy and protein. Pair it with rice or with your favorite toast for a satisfying meal.

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