When I am in Zimbabwe, breakfast is the most fun for me because there are no rules. Anything goes! The dishes range from boiled sweet potatoes, maize on the cob, pumpkin, kale, rice or samp for breakfast. Other breakfast staples are common too like bread and eggs.
Eggs are made in much the same way as every where else in the world, boiled, scrambled or fried. One of the most common egg dishes is scrambled eggs in tomato sauce or soup as what we call it in Zimbabwe. We call any sauce soup. Its an easy dish to make in the morning, its one of the first dishes I made on my own as a child.
Fry onion in the olive oil until slightly browned.
Add the tomatoes and simmer for 5 -10 minutes. Season with salt and pepper.
Break and beat the eggs.
Add the eggs to the tomato sauce and scramble.
I like my eggs to be well done and a bit on the dry side, so I cook them a bit longer.
Serve with a slice of bread or toast.
Scrambled Eggs in Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small onion
- 1 cup crushed tomatoes or diced tomatoes
- 4 eggs
- salt and pepper to taste
Instructions
-
Fry onion in the olive oil until slightly browned.
-
Add the tomatoes and simmer for 5 -10 minutes. Season with salt and pepper.
-
Break and beat the eggs. Add the eggs to the tomato sauce and scramble.
-
Serve with a slice of bread or toast.
