Comforting Scrambled Eggs with Sautéed Tomatoes

Thermomix recipe: Comforting Scrambled Eggs with Sautéed Tomatoes. Ready in 28 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g cherry tomatoes, halved
• 20 g olive oil
• 1 clove garlic, peeled (optional)
• 1 tsp dried oregano
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper, plus more to taste
• 8 large eggs
• 50 g milk or cream
• 20 g butter
• 1 tbsp fresh chives or parsley, chopped, for garnish

Instructions

1. Place the halved cherry tomatoes into a bowl. Drizzle with 10 g olive oil, add dried oregano, ½ tsp salt, and ¼ tsp black pepper. Toss gently to coat. Set aside.
2. If using garlic, place the garlic clove into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
3. Add the remaining 10 g olive oil to the mixing bowl. Add the seasoned cherry tomatoes. Sauté 5 min / 120°C / Speed 1 (Reverse). Transfer the sautéed tomatoes to a separate bowl and set aside.
4. Without cleaning the bowl, crack the 8 eggs into a separate medium bowl. Add the milk or cream, a pinch of salt, and a pinch of pepper. Whisk gently with a fork until just combined, do not overmix.
5. Add the butter to the mixing bowl. Melt 2 min / 80°C / Speed 1.
6. Insert the butterfly whisk. Pour the egg mixture into the mixing bowl. Cook 8 min / 80°C / Speed 2 (Reverse). Pause and scrape down the sides of the bowl with the spatula after 4 minutes, checking consistency.
7. Continue cooking until the eggs are scrambled to your desired consistency. For the last 1-2 min, reduce temperature to 90°C / Speed 1 (Reverse) to settle and prevent sticking.
8. Serve the comforting scrambled eggs immediately, topped with the sautéed cherry tomatoes and garnished with fresh chopped chives or parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.