Eggs Scrambled with Onion and Capers

Eggs Scrambled with Onion and Capers (Serves 1)

Capers are the unopened green flower buds of a bush that grows in Mediterranean countries. They are picked by hand, dried in the sun, and often pickled in brine. Capers are used in sauces and condiments and as a garnish for meat and vegetable dishes. I bought a bottle one day when I was in a mood to shop and splurging on unfamiliar ingredients. I may have used them once or twice in stews, but eventually learned that I really like capers in scrambled eggs. Capers taste a bit like green olives and can be found in the olive section of a well-stocked grocery store.

Prep and Cook Time: 10 minutes

Ingredient list:

Three fresh eggs
Sweet yellow onion
Extra virgin olive oil
Garlic powder
Black pepper
Dried cilantro or tarragon (optional)


Chop enough onion to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add a teaspoon or two of capers. Add salt, black pepper, and garlic powder to taste. Add a dash of dried cilantro or tarragon if you like. I add either one to eggs frequently and like it. Or you can skip the cilantro and tarragon. Stir with a fork or whisk to mix well.

Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Pour egg mixture over the onions and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!

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7 Responses to “Eggs Scrambled with Onion and Capers”

  1. Joe Mahoney says:

    Hi Tom,

    I made this for my wife today and she absolutely loved it! So simple, yet delicious. Thanks for your efforts!

  2. Hey Tom, this looks great! I love capers and put them in the pan almost every time I pan fry chicken or pork with spinach and some garlic. I love the saltiness. Never thought to put them in eggs….Can’t wait to try!

  3. Geoff Gentry says:

    Hey Tom, my wife and I used your recipe for breakfast this morning and it was delicious. The only thing I did differently was to add a little dairy in the form of feta cheese. I just mixed it in with the eggs, capers, etc. Then I poured it over the semi-sauteed yellow onions. The feta mixed in well with what was already an awesome Mediterranian morning ensemble! Thanks!

  4. I made a version of this with fresh rosemary and it was delicious! I didn’t even need to season the eggs once done – the capers provided enough salt and it was perfect!

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