Eggs al Pomodoro
August 29, 2014 | Per Person
- 2-3 Eggs
- Handful of Cherry Tomatoes, Fresh & Good Quality
- 4 Large Basil Leaves
- 1 Clove of Garlic
- Olive Oil
- Salt & Pepper
As an egg fiend I’m always looking for ways to switch it up and this is one of my favourites lately. The tomato, basil and garlic combo tastes amazing with scrambled eggs and it’s a great healthy, fresh and low carb way to spruce up your breakfast!
Chop your cherry tomatoes into little chunks. It’s really important to get good, fresh tomatoes! Finely chop the garlic and roughly chop the basil.
Add them to a bowl with a good drizzle of olive oil and a pinch of coarse salt and toss it all around.
Scramble your eggs how you like (I use 2 whole eggs, one extra egg white with a bit of coconut oil in the pan).
Plate the eggs, top with the tomato mixture, season with salt/pepper and enjoy!