Scrambled eggs and tomatoes make for a comforting dish, but this recipe elevates the classic pairing by marinating the tomatoes in a sweet soy-sesame dressing. The result is a vibrant, flavorful topping that complements the soft, fluffy eggs perfectly.

The marinated tomatoes are allowed to sit, concentrating their flavor, while the eggs are cooked separately for a creamy texture. A sprinkling of fresh scallions and a hint of ginger and garlic add depth to this savory combination.

Serve this dish over crusty toasted bread, allowing the delicious juices to soak in, and add avocado for a creamy finish. It’s a simple yet indulgent meal that’s perfect for any time of the day.

Scrambled Eggs with Soy-Marinated Tomatoes – Ingredients

Ripe tomatoes bring vibrant sweetness and juicy depth, marinating in a soy-sesame dressing that infuses each bite with savory richness.

Toasted sesame oil adds a fragrant, nutty essence, while ginger and garlic contribute aromatic warmth and a touch of spice.

Freshly scrambled eggs provide a creamy, fluffy base, beautifully contrasting the tangy, marinated tomatoes.

A sprinkle of cheese (optional) melts into the eggs for a savory finish, and buttery toast serves as the perfect vessel to soak up the flavorful juices.

Recipe Tips

Tomato Marination Time
The longer the tomatoes marinate, the more concentrated and flavorful the dressing becomes. If you’re short on time, 30 minutes is sufficient, but for deeper flavor, marinate the tomatoes overnight in the fridge. This allows the soy, sesame oil, and agave to fully infuse into the tomatoes.
Egg Scrambling Technique
To achieve perfectly soft scrambled eggs, cook them gently over medium heat. Stir slowly, allowing soft curds to form. For larger, fluffier curds, stir less frequently. The key is to remove the eggs from the heat just before they are fully set, keeping them glossy and creamy.
Balancing Sweetness and Saltiness
Since the tomatoes are marinated in soy sauce and agave (or honey), you may not need much additional salt. Taste the marinated tomatoes before seasoning further, as the soy sauce brings saltiness, and the agave or honey adds a gentle sweetness to the dish.

What to Serve with Scrambled Eggs with Soy-Marinated Tomatoes

Sautéed Greens
Pairing this dish with sautéed greens like spinach, kale, or bok choy brings a vibrant, fresh element to balance the richness of the scrambled eggs. A squeeze of lemon or a splash of vinegar can enhance the flavor profile while adding a touch of brightness.
Crispy Potatoes
For a more hearty meal, serve the scrambled eggs and tomatoes alongside crispy roasted potatoes. The crispy texture of the potatoes contrasts beautifully with the softness of the eggs and the marinated tomatoes, making for a satisfying breakfast or brunch.
Fresh Salad
A light, crisp salad made with mixed greens, cucumber, and a tangy vinaigrette is a perfect side to this dish. The acidity of the dressing helps cut through the richness of the scrambled eggs and the sweet, savory tomatoes, creating a balanced plate.

FAQ

Can I use a different type of oil for marinating the tomatoes?
Yes, you can substitute toasted sesame oil with other oils like olive oil or sunflower oil, though the sesame oil adds a unique nutty flavor that complements the soy sauce in this dish.
Can I make this recipe in advance?
Yes, the marinated tomatoes can be prepared up to a day ahead and stored in the fridge. This will allow the flavors to develop further. However, it’s best to scramble the eggs and assemble the dish just before serving for the freshest taste.
Can I make this dish without the cheese?
Absolutely! The cheese is optional, and the scrambled eggs will still be delicious without it. If you prefer a dairy-free option, you can simply skip the cheese or add a non-dairy alternative.
Can I add other vegetables to the marinated tomatoes?
Definitely! Feel free to add diced cucumbers, bell peppers, or even roasted eggplant to the marinated tomatoes. The vegetables will soak up the flavorful dressing and add a variety of textures to the dish.

Scrambled Eggs with Soy-Marinated Tomatoes

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Prep Time 5

Cook Time 20

Total Time 55

Course Breakfast

Cuisine American

Servings 4 People

Ingredients

1 pound ripe tomatoes
¼ cup finely chopped scallions from 2 medium
2 teaspoons toasted sesame oil
1 tablespoon agave syrup or honey
1 tablespoon soy sauce
1 tablespoon peeled minced ginger
1 garlic clove grated or minced
5 large eggs
¼ cup freshly grated Cheddar optional
Salt to taste
2 tablespoons unsalted butter
1 medium avocado optional
Toasted crusty bread for serving

Instructions

Marinate the Tomatoes
Begin by cutting the tomatoes into bite-sized pieces and placing them, along with their juices, into a large mixing bowl. Add the chopped scallions, toasted sesame oil, agave syrup or honey, soy sauce, ginger, and garlic. Toss the ingredients together to combine. Set the mixture aside to marinate while you prepare the eggs, or refrigerate for up to 30 minutes or overnight for a more intense flavor infusion.
Prepare the Scrambled Eggs
In a medium bowl, whisk together the eggs, shredded Cheddar (if using), and a generous pinch of salt until frothy. Break the yolks with a fork and ensure the mixture is well combined.
Cook the Eggs
Heat a medium skillet over medium heat and add the butter, allowing it to melt and coat the bottom of the pan. Once the butter is melted, pour the egg mixture into the skillet. Gently stir the eggs with a spatula, pushing them across the pan until soft curds form. For larger curds, stir less frequently. Continue cooking until the eggs are set but still glossy, approximately 3 minutes. Remove from heat immediately and transfer to a serving platter.
Assemble and Serve
Pit and cube the avocado (if desired) and mix it into the marinated tomatoes. Spoon the tomato mixture and its juices over the scrambled eggs. Serve the eggs and marinated tomatoes on slices of crusty toasted bread for a delicious and satisfying dish.

Keyword Scrambled Eggs with Soy-Marinated Tomatoes

Scrambled Eggs With Soy-Marinated Tomatoes