Scrambled Tomato Eggs

If you don’t have any homegrown tomatoes it’s a great idea to buy some now from farm stands or anywhere they sell the freshest tomatoes. This recipe can be expanded as needed by just adding more tomatoes and eggs.

I took two good sized tomatoes and six eggs. Heat some olive oil in a skillet. Take the tomatoes and chop them up. Add them to the skillet and let the juices start coming out. Then crush a chicken bouillon cube and add it to the tomatoes in the skillet. Also, add some crushed garlic if you like. While all of this is mingling with the tomato juices in the pan take the six eggs and mix them up well in a bowl.

If you have fresh basil chop it up and mix it in with the tomatoes and if not then use dried basil. Now add the eggs to the skillet and let them set for a bit and then using a spatula mix the eggs through the tomatoes making sure the eggs don’t start sticking to the skillet. Keep gently folding the eggs and tomatoes in the skillet until the eggs are completely set.