Back to Recipe

Scrambled Eggs with Tomato Paste and Potatoes

Here's how you make Scrambled Eggs with Tomato Paste and Potatoes
Pause Continue Reading
  • Servings: 2
  • Prep: 10m
  • Cook: 14-15m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 - 2 garlic cloves, finely chopped
  • 1/2 teaspoon caraway seeds, crushed (like in a mortar or spice mill)
  • 1/2 teaspoon sweet or hot paprika
  • 1/8 - 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 cup peeled, cubed russet potatoes (1/2 of a medium sized potato)
  • 4 large eggs (to save on calories; use 2 whole large eggs and 3 large whites)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.