Growing up in Trinidad more than 40 years ago, my aunty Taina 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 it’s a family favorite. She 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.
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.