Scrambled Eggs with Tomato Sauce
A dish that starts with tomatoes and finishes with sugar.
contains dairycontains eggs
Ingredients
US
Metric
- 6 eggs
- 410 ml tomatoes
- 10 ml sugar
- 59 ml butter
- 1 slice onion
- 2 ml salt
- 1 ml pepper
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.
Nutrition (estimated, per serving)
| Calories | 481 |
|---|---|
| Protein | 20.9 g |
| Fat | 37.6 g |
| Carbs | 15.8 g |
| Fiber | 2.6 g |
| Sodium | 815 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States