Tomato and bacon scrambled eggs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Bacon 8 thin slices 120 g
- Tomato watery seeds removed 200 g
- Sun-dried tomatoes in oil drained 40 g
- Extra virgin olive oil 10 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 0.5 g
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Method
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Cut the bacon into strips and cook with the oil in a wide pan for 5–6 minutes until golden and thoroughly cooked. Chop the drained sun-dried tomatoes, add and stir for 1 minute.
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Dice the fresh tomato, add to the pan and cook for 3–4 minutes to evaporate excess water. Beat all eight eggs with the pepper and salt.
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Lower the heat and pour all the eggs over all the filling. Stir gently with a spatula for 3–5 minutes, forming soft folds, until the eggs are set but moist with no liquid pools. Divide between four plates and finish with the parsley.
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