Scrambled Eggs with Tomatoes and Basil (Serves 1)
Ripe tomatoes are plentiful now, so I am eating tomatoes for breakfast, lunch, and dinner. Tomatoes go beautifully with scrambled eggs and it is fun to eat a colorful meal of red, yellow, and purple first thing in the morning!
Prep and Cook Time: 10 minutes
4 fresh eggs
1 small sweet red onion
Coconut oil or beef tallow
1 or 2 heirloom tomatoes
Fresh basil leaves
Red chili powder
Peel onion and slice into half moons. Crack 4 eggs into a coffee cup and break yolks with a fork. Slice tomatoes into bite-sized pieces. Melt one tablespoon of coconut oil or beef tallow in a small frying pan over medium-low heat. Add onion and let cook 3 or 4 minutes until soft, stirring occasionally. Pour eggs over the onions. Add salt, garlic powder, and red chili powder to taste. 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. Arrange tomatoes around eggs and garnish with basil leaves. Enjoy!
Note: I’m getting my eggs and tomatoes from my friends Phil and Mary Busman of Cherith Farms in Alpharetta, Georgia. I visited the farm this past Saturday. The chickens were gorgeous, proud looking birds in a variety of colors. Some of the tomato plants were eight feet tall. Phil incorporates rabbit manure in his growing beds and apparently tomatoes like it.
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