Scrambled Eggs with Tomato Paste and Potatoes

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"The tomato paste makes these colorful eggs creamy. This is an inspired from Tunisian style eggs. Typically in North Africa they add harissa, shrimp, sausages, etc., making it a full meal. Here in this recipe, it keeps it simple with no lack of flavor."

Original is 2 servings


  • Serving Size: 1 (266.5 g)
  • Calories 279.2
  • Total Fat - 17.7 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 416.6 mg
  • Sodium - 756.2 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.6 g
  • Protein - 15.7 g
  • Calcium - 80.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the olive oil in a small skillet over medium-high heat. Mix in the next 6 ingredients tomato paste - salt. Pour in the water. Stand back, as it will splatter.

Step 2

Mix in the potato, reduce the heat to medium-low, and cover the pan tightly. Cook for 10 minutes.

Step 3

Beat the eggs and whites together very well, and pour them into the pan. Using a wooden paddle or a heatproof rubber spatula, stir the eggs constantly until they are creamy and moist, 4 minutes. They should coagulate rather than be scrambled. Serve immediately.


No special items needed.

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