Get ready to elevate your breakfast game with our Scrambled Eggs with Meatballs and Tomatoes recipe. The perfect blend of creamy eggs, hearty meatballs, and fresh tomatoes creates a meal that’s as nutritious as it is delicious.
Borrowing flavors from rustic Italian cuisine, this dish is a celebration of simple, quality ingredients coming together in harmony. Each mouthful promises a burst of freshness from the tomatoes, the savory taste of meatballs, and the comforting familiarity of scrambled eggs. It’s an easy to prepare, protein-packed breakfast that doubles as a fulfilling brunch meal. So why wait? Let’s get cooking!
Ingredients:
- 6 large eggs
- 200 grams small meatballs
- 2 medium-sized tomatoes, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
- Add the meatballs and cook until they are evenly browned and cooked through.
- Add the chopped tomatoes and continue to cook until the tomatoes break down and form a chunky sauce.
- In a separate bowl, beat the eggs and season with salt and black pepper.
- Pour the eggs over the meatballs and tomatoes in the skillet.
- Let the eggs cook undisturbed until they start to set around the edges, then gently stir to create soft curds.
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Garnish with fresh basil leaves before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
