Tomato Basil Scramble

I spend the first half of Passover with my sister and her family in Dallas. Her in-laws have a sheep farm where they also raise chickens, and we took a trip up there to visit. And brought back some beautiful eggs my nephews collected that morning!

If you’ve never had a farm-fresh egg, I highly suggest you do. The yolks are a richly dark yellow, almost orange, and the flavor–well, it’s worlds above store-bought.

For breakfast the next day I made myself this tomato basil scramble. Vine ripened tomatoes + fresh basil + farm-fresh eggs = WOW.

Tomato Basil Scramble


1 tsp olive oil
1 small shallot, sliced thinly
1 vine-ripened tomato, chopped
2 eggs, beaten
1/4 tsp salt
pinch of black pepper
4 basil leaves, chopped


  1. Heat oil in small skillet and saute shallot until soft, 3-4 minutes. Add tomato and cook 2-3 minutes more.
  2. Combine eggs, salt and pepper and add to skillet, then sprinkle basil on top. Stir and cook until done to your liking (you could also do an omelet).


  • Add some sliced mushrooms in step 1.
  • Sprinkle in a little cheese.
  • Experiment with other herbs like dills, cilantro or chives.

The cost: <2.00

Leave a comment

Your email address will not be published. Required fields are marked *