Growing up in Trinidad more than 40 years ago, my aunty Taina (Dad’s younger sister) made this delicious dish of scrambled egg and tomatoes for breakfast. For me it was more than just scrambled eggs. I was mesmerized by the care she put into the preparation, the special technique and of course the delicious outcome. Nowadays scrambled eggs with tomatoes is a family favorite. Aunty Taina moved to Canada when I was in my teens and I have never seen her cook since. This just shows you never know what impact you can have on others by just doing the mundane things you love or have to do. I hope I can inspire you the way Aunty Taina inspired me to still recreate this dish so many years later.
We love making this regularly in summer at the peak of the tomato season to use up the abundance of tomatoes from the garden, but can be made any time of the year.
Enjoy with fried bake, sada roti, homemade bread, hops bread, favorite store or bakery bought bread, pita bread, tortilla, crackers or dhal and rice.
OTHER RECIPS YOU MAY LOVE:
Quick Peas and Carrot Fried Rice
AUNTY TAINA’S SCRAMBLED EGG WITH TOMATOES
Ingredients
- 6 eggs whisked
- 1 lb tomatoes very ripe
- 3 cloves garlic minced
- 1/2 onion small, finely diced
- Salt
- Freshly ground black pepper
- 4 tbs extra virgin olive oil
Instructions
- Crack eggs into a bowl, add 1/4 of the chopped onion, garlic, hot pepper, salt, black pepper and whisk 100 times until light and fluffy.
- Heat oil in a medium sized frying pan or Dutch oven over high heat.
- Add tomatoes, remaining onion and cook for 5 minutes, over medium heat, or until the tomatoes have disintegrated.
- Stir in whisked eggs and continue to stir to prevent the formation of large clumps of eggs. It should have a fine, small grain texture. Cook until no longer runny, taste and add more salt and pepper if required.
Absolutely delish! Brings back so many childhood memories of having this at home. I thoroughly enjoyed every morsel of it.