I say summer isn’t completely over until you have completely consumed the equivalent of your weight in tomatoes by the time season ends. I’m talking daily Caprese salads for lunch, and fresh tomato-sauced pasta for dinner!
But I bet you could sneak them in at breakfast, too, because this year was ALL ABOUT breakfast tomatoes. Bright and tasty tomatoes are the perfect counterpart for creamy scrambled eggs, which means that adding some squishy tomatoes to your morning scramble is the very next thing you have to do tomorrow morning!
And do you know what works with summer tomatoes? Some avocado toast and breakfast bowls! Eating tomatoes three times a day is definitely something you have to try if you want to live healthier! Here’s our take on tomato breakfast:
Scrambled eggs with lazy salsa
This meal is made with Salsa Huevona, also known as lazy salsa, and it will require a bit more knife than other recipes. When it comes to habañeros, it would be recommended to finely mince them with garlic, so the oils will immediately infuse the salsa with a savory spicy flavor.
- 3 ripe tomatoes, sliced into smaller pieces
- 1 green onion, sliced into rounds
- 1/2 medium red onion, diced
- 1 bunch cilantro
- 1 lime
- 1 medium habanero chile
- 2 cloves garlic
- 1/2 tablespoon salt
- 2/3 large eggs per person
- Mix the tomatoes, green and red onions, and some cilantro in one bowl. Then, grab the habanero and the garlic and mince them really good, until they become paste-like, then add them with the other ingredients. Squeeze the lime on top and sprinkle some salt, too. Thoroughly toss the ingredients together. Let them rest for 30 minutes, or refrigerate for up to 5 days.
- For the serving, whisk together the needed amount of eggs (depending on how many persons are eating) and cook over medium heat in a skillet until fully scrambled. Plate the eggs with 1/4 to 1/2 cup of salsa spooned on top. If you don’t want to eat salsa in the morning, no problem! It goes very well with chips and tacos!
Easy Caprese quiche
Not enough Caprese recipes? We totally get you! When something’s really good, you can’t ever get enough of it, so we will leave here this A-MAZING quiche recipe. Please note that, in order to avoid a watery result, you need to save the tomatoes at the very end. Let’s see what you need to do!
- 9-inch uncooked pie crust in a disposable pan, that you need to thaw for 10 to 15 minutes if it’s frozen
- 6 large eggs
- 3/4 cup heavy cream
- 1/2 tsp heavy cream
- 1/2 teaspoon black pepper
- 1/2 fresh basil leaves, finely chopped
- 4 ounces mini fresh mozzarella balls
- 1/2 pint cherry tomatoes, cut in quarters
- 2 tablespoons balsamic vinegar
- 1/4 tsp kosher salt
- Arrange a rack in the middle of the oven and heat it to 425°F. Prick the pie crust everywhere by using a fork. Bake it until it’s lightly browned, 10 to 15 minutes. In the meantime, whisk the eggs, cream, salt, and pepper in a big bowl until everything’s combined. Stir in the basil, and set everything aside. Let the crust cool for about 10 minutes.
- It’s time to take care of tomatoes. Stir them with some vinegar, and salt together for the tomato topping. Reduce the oven temperature to 375°F. Once the crust is cool, simply place the mozzarella balls in an even layer on the crust. Pour the egg mixture over the mozzarella, and bake everything until the quiche is set and the top is lightly browned, around 45 minutes to 1 hour. Let it cool for 5 minutes before slicing and serving with those delicious balsamic tomatoes!
Scrambled eggs with fresh corn, goat cheese & tomatoes
What? You have never tried sweet corn and ripe tomatoes before? There are SO many different ways to take advantage of this, but one of the best is definitely worth eating at breakfast. If you never tried corn and eggs together, this is a sign that you need to start.
- 4 thick slices of tomato (1/4 thick)
- olive oil
- 1 medium ear of corn, with its husk still on
- 1/2 tbsp unsalted butter
- 4 large eggs, whisked
- 2 ounces goat cheese
- Set your oven’s broiler on high. Drizzle the tomato slices with a little bit of olive oil, coating both sides, and season with salt and pepper as much as you like. Place them on a baking sheet and broil in your oven for 10 minutes, until it starts to caramelize.
- While the tomatoes are cooking, microwave the corn for 3 minutes on high. Then, remove the microwave and let it cool for a few minutes, then strip off the husk and cut the kernels.
- Heat up the butter in a frying pan over medium heat. Add some corn, season it with salt and pepper, and cook for 1 minute. Then, add the eggs and scramble, but not for more than a minute. Even if you like creamy eggs, you should lower the heat and cook them more slowly. When the eggs are scrambled the way you like to eat them, turn off the heat and crumble in the goat cheese.
Mediterranean Breakfast Pitas
Honestly, when it comes to appropriate flavors for breakfast, I am probably the most rigid person you’ll ever meet. Even if cinnamon is tasty, it’s not the only spice you could have in the morning.
Bring your favorite Mediterranean-flavored sandwich you usually have at lunch to breakfast, and just add an egg to it.
- 4 large eggs, at room temperature
- 2 whole-wheat pitas, cut in half
- 1/2 cup hummus
- 1 medium cucumber, carefully sliced
- 2 medium tomatoes, large dice
- fresh parsley leaves
- ground black pepper
- hot sauce (optional)
- Fill a saucepan with some water and bring everything to a boil. Place the eggs in the water and cook for 7 minutes. Then, drain the water and run the eggs under cold water to cool off. Peel the eggs and cut them into 1/4-inch-thick slices, then sprinkle some salt and set everything aside.
- Spread the inside of every pita with 2 tablespoons of hummus. Then, add a few cucumber slices and some diced tomato to each pita. Sprinkle with some salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with some parsley and hot sauce (if you want to add hot sauce).
Blistered tomato toasts
Tomatoes, tomatoes, tomatoes…that’s what you need to remember when it comes to this recipe. Pick your all-time favorite bread, brush it with some tasty olive oil, get that ripe tomato and some anchovies packed in olive oil, and that’s it! With every bite, you’ll remind yourself how beauty lies in simple recipes.
- 4 (1-inch-thick) good bread, country loaf or whole-grain
- 2 tbsp extra-virgin olive oil, plus some more from brushing the bread
- ground black pepper
- 1 pint of cherry, Campari, grape, and cocktail tomatoes
- 3 anchovy fillets, coarsely chopped, or 1 tbsp anchovy paste
- 1 clove of garlic, carefully minced
- Arrange a rack in the middle of your oven and heat it to 425°F. Then, place the bread on a fresh baking sheet. Brush each and every slice with some olive oil, and season everything with salt and pepper. Bake until the bread starts to turn golden-brown in spots, up to 8 minutes. Transfer the bread to a platter or a cutting board.
- Place your tomatoes, 2 tbsp of olive oil, some anchovies, and garlic in a medium bowl. Toss everything very well, while you massage the ingredients like there’s no tomorrow. Season everything with salt.
- Transfer the mixture to the baking sheet. Roast everything in the oven, until you notice the tomatoes turn very soft and wilted, while you shake the pan occasionally, for 20 minutes. Remove the pan from the oven and let everything cool down. Then, with a spoon, scoop the roasted tomatoes onto every slice of bread, then with the back of the spoon, smear the tomatoes into the bread.
If you enjoyed reading this article, we also recommend reading: 7 Healthy No-Prep Recipes for the Days When You Just Can’t