I was up early this morning, so I decided to browse the egg book to look for tasty breakfast ideas. This ended up being one of the few recipes that I actually had all the components on hand for, so I rolled with it.

It does make rather a lot. I probably should've done a half batch. But I didn't want to worry about what to do with the other half tin of tomatoes, so I just went all-in and made a huge pan of eggs. It'll be breakfast for the next few days, I think.

Scrambled eggs with Olives, Onions, and Tomatoes

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 20 green olives, pitted
• 2 Tbsp. olive oil
• 2 onions, chopped
• 1/2 tsp. sugar
• 2 cloves garlic, minced
• 1 bay leaf
• 800mL diced tomatoes¹
• 8 large eggs
• 1/4 c. chopped fresh cilantro
• 1/2 Tbsp. cumin seeds, ground
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• buttered bread or toast²

Directions

1. Bring a small pot of water to a boil and add the olives. Boil for 1 minute, then drain and set aside.
2. Heat oil over medium-low heat.
3. Add onion, olives, and sugar, and cook, stirring occasionally, for 10-15 minutes.
4. Add the garlic and bay leaf and cook for another 3 minutes.
5. Add the tomatoes and cook, stirring occasionally, for 20-25 minutes.
6. Beat the eggs with the cilantro, cumin, salt, and pepper.
7. Increase heat to medium and pour in the eggs.
8. Cook, stirring as necessary, until the eggs are set.
9. Serve with buttered toast or crusty bread.

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¹ The original recipe called for using whole tinned tomatoes, draining and reserving the juice, halving the tomatoes, scooping out the guts, draining the pulp and seeds, and then returning the tomato flesh to the reserved juice. You then add the tomatoes to the pan and break them up as they cook. I opted to use a tin of diced fire-roasted tomatoes in place of the whole ones. This meant that I could just open up the tin and add the contents without having to faff about with seives and knives and whatnot. Maybe not quite as authentic, but definitely a lot easier! ^Back
2 Make it gluten-free toast and this meal becomes celiac-friendly as well! Back