This is the simplest Zimbabwean recipe for comfort food packed full of childhood memories for most Zimbabweans. It is exactly what it’s name implies, scrambled eggs with tomatoes. It’s a very common breakfast dish but it can also be served over rice for lunch or dinner.
Start by sautéing the onions, add tomatoes and cook for about 5 minutes or until the tomatoes start to dry a little. Then add the eggs, let them set for a minute then scramble them through the tomatoes. For some variations, try adding feta cheese, capsicum and spinach.
4 eggs, lightly beaten
2 tomatoes, chopped/grated
1 small onion, chopped
1 Tablespoon olive oil
Salt and pepper to taste
Heat oil in a mediun pan, sauté the onions. Add the tomatoes, salt and pepper and cook until the juice has evaporated.
Pour the eggs into the pan, and let them set (I like my scrambled eggs in big chunks) then scramble them through the tomatoes. Season to taste. Enjoy