basilic tomato and egg

READY IN: 10mins
Recipe by stephanie

lovely for those morning with guest at home

Top Review by MsPia

Very Good. I didn't use pesto, just fresh basil. I also used a medium size tomato, organic and ripe to perfection. For me it work as one serving, but it was so good I couldn't stop eating it =^)


  1. cut the top of the tomato off.
  2. gently squeeze the tomato to remove juice with the seeds, then chop in small pieces.
  3. sauté tomato for a couple of minutes in olive oil and fresh basil (or pesto) add salt and pepper.
  4. add eggs and some butter to the skillet and scramble.
  5. divide egg mixture between 2 plates, garnish with a basil leave.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a