Eggs and tomatoes… another match made in heaven

Scrambled eggs with tomatoes and feta

5mins to make. 30 seconds to devour.

Scrambled eggs with tomatoes is a dish that my family, and other Chinese families all around the world, have cooked for probably centuries. However, it’s normally a dish you eat at dinner with rice alongside stir fried vegetables and other meat/fish dishes.

I’ve always loved the combination of eggs and tomatoes so when I tried this for breakfast (with a Mediterranean twist), I had to add it to my list of favourite recipes. It’s ideal on a cold, wet and dreary day (like we’re experiencing today in Surrey) and spiced with feta cheese and spring onions, makes a lovely alternative to the typical English (and meat laden) greasy fry-up. Hope you like it.

Hot and eggy and salty rich. Everything I need to get me out of bed on a dull and wet English summer day.

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