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Scrambled eggs with tomato

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018)

Ingredients

  • 150 gEgg
  • 246 gTomato
  • 25 gButter
  • 3 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Tomato58%
  2. Egg35%
  3. Butter 6%
  4. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel the tomatoes, remove the seeds and chop into small pieces.

  2. Beat the eggs with the salt and stir in the chopped tomatoes.

  3. Heat the butter in a pan, add the mixture and cook, stirring. Transfer to a warmed plate and serve hot.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018); the method is written in our own words.

Last changed: November 1, 2026

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