Breakfast Cherry Tomatoes & Eggs

I had a bunch of cherry tomatoes and I wasn’t quite sure how to use them so I decided on tossing a few into the skillet to make these delicious scrambled eggs.  I also added garlic, onions, and parsley to the eggs as well for a kick of flavor.
I made a bunch of extra so that I could use it for breakfast the next day.

Breakfast Cherry Tomatoes & Eggs

4 eggs
2 cloves garlic, crushed
1/2 onion, chopped
a few strands of parsley, chopped
fresh ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp oil


  1. Heat some oil in a skillet to medium high heat and add the garlic, onions, and parsley.  Stir constantly until the onions turn translucent.
  2. Add the tomatoes and cook for 2-3 minutes.  Season with a little bit of salt, cracked black pepper, and the red chili flakes.
  3. Crack some eggs into a bowl and whisk in a bit of salt and black paper.
  4. Add the eggs to the skillet and let sit for about 30 seconds or so before starting to stir it and cook until it’s still a bit wet looking, then remove from heat.   The remainder of the heat in the pot will cook the eggs fully (you don’t want to over cook eggs because otherwise they become tough and dry).