Description

This easy tomato egg recipe, Golden Scramble in Red Sauce, is a rich and flavorful comfort food. It’s a budget-friendly, protein-packed meal perfect for busy weeknights that the whole family will love.

Ingredients

Scale

4–6 large eggs, free-range (if possible)
1 tbsp (15 ml) olive oil
1 medium yellow onion (1 cup or 150 g), finely chopped
2–3 cloves garlic, minced (or 1 tsp pre-minced)
1 can (28 oz or 794 g) crushed tomatoes, no-salt-added or fire-roasted
1 tsp paprika, smoked or sweet
0.5 tsp dried oregano
0.25 tsp red pepper flakes (or more to taste)
Salt and freshly ground black pepper, to taste
2 Tbsp (5 g) fresh parsley or cilantro, chopped (or fresh basil)
1–2 Tbsp milk or water, optional

Instructions

Prepare Aromatics: Heat 1 tbsp (15ml) olive oil in a large 10-inch non-stick skillet over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build Red Sauce: Pour in the crushed tomatoes, paprika, oregano, and red pepper flakes. Season generously with 0.5 tsp salt and 0.25 tsp pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook, stirring every few minutes, until the flavors have melded and the sauce thickens slightly, typically 8-10 minutes.
Scramble Eggs: While the sauce simmers, whisk 4-6 large eggs in a bowl with a pinch of salt and pepper, and the optional splash of milk or water, until just combined and a pale yellow.
Cook Golden Scramble: In a separate small non-stick pan, heat 1 tsp (5ml) olive oil over medium-low heat until warm. Pour in the egg mixture. As the eggs set around the edges, gently push the cooked portions toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue until the eggs are mostly set but still slightly moist and glossy, about 2-3 minutes.
Combine and Serve: Gently spoon generous portions of the creamy golden scramble directly over the warm red sauce in the skillet, or serve the sauce in individual bowls with the eggs carefully arranged on top. Garnish with fresh chopped parsley or cilantro.

Notes

Pre-minced garlic and diced onions can save prep time. For a faster option, use a good quality jarred marinara sauce as a base. Simmer the red sauce gently to prevent splattering and deepen flavors. Remove scrambled eggs from heat when slightly moist; residual heat will continue cooking them to perfection, ensuring they stay tender and fluffy. Consider adding cooked chickpeas, vegetarian sausage, shredded chicken, wilted spinach, diced bell peppers, grated zucchini, or grated Parmesan cheese for variations.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: General

Nutrition

Serving Size: 1/4 of recipe
Calories: 200 calories
Sugar: 6 g
Sodium: 300 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 280 mg

Keywords: tomato egg recipe, golden scramble, red sauce, easy, weeknight, protein-packed, budget-friendly, comfort food, stovetop