Soft Scrambled Eggs With Romano And Black Pepper With Tomato Bruschetta Recipes

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SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

  • In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES



Scrambled Eggs With Peppers, Tomatoes and Potatoes image

I've always been partial to creamy, slow-cooked scrambled eggs, but for this week's dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.

Provided by Martha Rose Shulman

Categories     breakfast, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1/2 pound boiling potatoes, diced
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 pound mixed green and red bell peppers 2 large peppers, seeded and sliced
4 garlic cloves, puréed in a mortar with 1/4 teaspoon salt
1/2 pound tomatoes, seeded and grated on the large holes of a grater, or peeled, seeded and diced; or 1/2 of a 14-ounce can of diced tomatoes, drained
Salt
freshly ground pepper
1/2 teaspoon freshly ground caraway seeds
1/2 teaspoon freshly ground coriander seeds
1/4 to 1/2 teaspoon cayenne pepper more to taste or 1 teaspoon harissa
6 to 8 eggs, beaten

Steps:

  • Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
  • Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
  • Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH TOMATO PARMESAN SCRAMBLE



Fresh Tomato Parmesan Scramble image

This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.

Provided by FrackFamily5 CA->CT

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 20m

Yield 1

Number Of Ingredients 7

cooking spray
1 small tomato, chopped
garlic salt to taste
freshly ground black pepper to taste
1 egg
2 teaspoons water
1 teaspoon grated Parmesan cheese

Steps:

  • Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
  • Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
  • Cook until the eggs are set but still slightly moist, about 5 minutes.

Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 187.8 mg, Fat 5.8 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 440.3 mg, Sugar 2.8 g

SCRAMBLED PEPPERS AND EGGS



Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories     breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

  • Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
  • Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
  • Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO-EGG BRUSCHETTA



Tomato-Egg Bruschetta image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small clove garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole peeled tomatoes in juice, drained (about 5 tomatoes)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh basil
4 large eggs, separated
4 slices country bread, toasted

Steps:

  • In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
  • Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
  • Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.

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