I first posted this recipe in June 2009. That was the year I went to a local produce auction and got a little carried away on bidding for many different plants and shrubs, including several varieties of basil plants. At the time I wrote, “I am so delighted that my basil plants are finally big enough to be used in cooking.” There’s nothing quite like fresh basil to complement a tomato dish.
In addition to the Genovese and purple basils I always plant, this year I found a beautiful variegated basil plant at the local auction. It’s so pretty as a garnish, and still tastes and smells just as good as the others.
The recipe below is simple but tasty. The herbed scrambled eggs are awesome on their own, but the addition of a sauce takes them into heavenly territory. These eggs set up into nice firm creamy curds, not the usual slimy offering passed off as scrambled eggs in many restaurants. For an over-the-top presentation, spoon the eggs into a puff pastry shell and top with the sauce.
I use whatever type of tomato I have on hand. I’ve made this sauce with Roma tomatoes, regular red tomatoes, yellow, orange or even cherry tomatoes. My favorite is a combination of yellow, red and Romas. During the winter months when good tomatoes are difficult to find I will use half Romas and half canned diced tomatoes.
Please note that I choose not to use salt in either the eggs or sauce, but by all means feel free to taste and add salt to suit your own personal tastes.
Save
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Total Time:
40 Minutes
Servings: Yields 6 generous portions
Ingredients:
4 tablespoons butter (do not substitute)
1/2 cup finely diced onion
1 1/2 - 2 cups finely diced tomato
2 tablespoons of tomato paste
2 teaspoons Worchestershire sauce
1 teaspoon white sugar
1/4 cup red or white wine
1/2 cup water
1 teaspoon dried or 1 tablespoon fresh oregano
1/2 teaspoon black pepper
1/4 cup fresh basil cut into slivers, or 2 tablespoons of Pesto sauce
butter or olive oil for cooking
12 eggs
1 cup milk
1/4 cup of sour cream
2 tablespoons chopped fresh herbs - chives, parsley, basil or tarragon or any combination!
1/2 teaspoon pepper
Instructions:
Make the sauce first, and while it simmers, cook the eggs.
To make the sauce, melt the butter in a deep skillet or medium saucepan. Saute the onions on a medium low heat for about 5 minutes. Add the tomatoes and saute until tender. Add the tomato paste, Worcestershire, sugar, water, wine, oregano and pepper. Allow this mixture to simmer , adding more water if necessary. Add the basil or pesto immediately before using sauce.
To make the eggs, put about a tablespoon of butter or olive oil in a skillet and heat it over a medium heat. Beat eggs with milk, sour cream, pepper and herbs. Pour into the skillet. Cook over a medium low heat, stirring frequently until the curds are set, but not dry. (Eggs will continue to cook for a little while after removing from the heat). Spoon onto plates and top with about 1/4 cup of the sauce.
2 thoughts on “Herbed Eggs with Tomato Basil Sauce”
This looks absolutely delicious! I think I could eat the tomato basil sauce by itself.
Now, maybe it’s menopause creeping up on me again, but I can’t find the ingredients that go into the eggs. How many eggs, and how much sour cream and herbs? Thank you
Thanks for pointing out that we missed the egg ingredients when we transferred them over from our old blog. My apologies. I’ve corrected the recipe now.
This looks absolutely delicious! I think I could eat the tomato basil sauce by itself.
Now, maybe it’s menopause creeping up on me again, but I can’t find the ingredients that go into the eggs. How many eggs, and how much sour cream and herbs? Thank you
Thanks for pointing out that we missed the egg ingredients when we transferred them over from our old blog. My apologies. I’ve corrected the recipe now.