Tomato Fried Eggs | Eggs poached in tomatoes | Eggs scrambled in tomatoes

Eggs ‘fried’ in Tomato…

This part-poached, part-scrambled egg in tomato recipe is one that I’d completely forgotten about for years!

I remember having this as a child from time to time and, when I mentioned it to my daughters, they were very keen to try it.  We had it this morning for breakfast (well, my eldest and I did – our youngest daughter couldn’t wait that long for breakfast!) and it was very well received.

Please see notes lower down on the page for low-cal/low-fat variations

Tomato Fried Eggs | Eggs poached in Tomatoes | Eggs scrambled in Tomatoes
My daughter likes her toast to be barely-warmed bread…hence it looks a little anaemic in this picture! This recipe works very well with ACTUAL toast!

Ingredients (for 2 people)

  • 2 large eggs
  • a large knob of lightly salted butter (for the tomato & egg cooking)
  • butter or margarine, if desired, to spread onto the toast
  • bread for toast (choose whatever bread you enjoy most – you’ll need a couple of slices per person)
  • 1 carton/tin of chopped tomatoes (390-400g)
  • Salt & pepper (to taste)


Heat up the butter in a large frying pan and, when it starts sizzling, add the tomatoes.  Stir and keep on a high heat.

Season with salt & pepper and let the tomatoes bubble away until they start thickening and they lose their ‘raw’ taste.

Start toasting your bread at this point as the actual egg cooking will be very quick!  Once your bread is toasted to your liking, spread oodles of butter or margarine over it (that is my preference, but of course you can spread as little or as much…or none at all, if you prefer!).

Separate your eggs, taking great care to keep the yolks in one piece.  With the tomato base bubbling away in the pan, pour in the egg white, all the while stirring vigorously so that the egg white instanly ‘scrambles’ into the tomato.  Mix well to ensure you have an even tomato-egg-scramble in your pan.

Carefully place the egg yolks over the top of the tomato & egg white base.  Season with salt & pepper, to taste, if desired.  Cook for as long as you need to, depending on your preference.  Do bear in mind that the egg yolk will keep cooking after you serve, as it’s sitting on hot tomatoes, so if you like yours very runny and barely warmed through, only leave it in the pan for 20-30 seconds at the very most!

Carefully place tomato & egg-white, and egg yolk, over toast, making sure each person has one egg yolk.

Enjoy as part of a cooked breakfast, served alongside other items such as bacon, sausages, black pudding, mushrooms and whatever else takes your fancy, or enjoy as a breakfast/lunch/snack on its own!

Low-fat / Low-cal variation ideas:

The simplest variation to reduce the calories and fat contents is to cook the tomatoes without butter.  You can also omit the butter/margarine from your toast!

Another variation is to omit the butter and omit the egg yolk – I believe in the USA you can get ‘egg-white omelettes’ for the calorie- and cholesterol- conscious…the tomato & egg-white base is very tasty on its own and full of protein.

Gloriously Simple, Gloriously Good!



Fried Courgette Flowers | Courgette Flowers with Mozzarella | Fried baby courgettes

Fried Courgette Flowers with Mozzarella filling

 (and fried baby courgettes if you have them)

Courgette flowers are pretty difficult to get hold of, but if you can (or if you grow your own courgettes), they are delicious. 

Fried Courgette Flowers

In Rome, you can find white pizza (no tomato) topped with courgette flowers and mozzarella.  They are a delicacy!

One of my favourite treats in Rome and southern Italy is fried courgette flowers.  My auntie makes these with an anchovy fillet in the middle as well, and I love them!  She makes them in big batches when she can get hold of the courgette flowers, then freezes them.

My recipe is a very quick & simple one without anchovy fillets.


  • Courgette flowers 
  • Mozzarella
  • Plain white flour
  • Egg
  • Milk
  • Salt
  • Light olive oil or vegetable oil

Prepare a simple and fairly thick batter by placing flour in a bowl, making a well in the centre & adding beaten egg into the well.  Start stirring with a fork or whisk, from the centre & moving outwards, gradually adding more flour into the egg.  As the mixture starts thickening and before you’ve added all the flour, start gradually adding milk until you have a smooth thick-ish batter.  Season with salt.

Wash the courgette flowers and trim off any stalks or courgettes.  Place a chunk of mozzarella inside each flower, dip into the batter and ensure the flower is completely coated, then deep-fry in vegetable oil or light olive oil (not extra virgin…it’s a waste for frying and too strong in flavour).

They will only take about 30-60 seconds to fry, depending on the temperature of your oil.  Take them out of the oil and drain on a plate with some kitchen roll on it.

Serve sizzling hot!

Fried Courgette Flowers

If you happen to have some baby courgettes, you can also dip these in the batter and fry them, but they will take a little longer to cook inside.

Enjoy this very simple and very quick dish.  To make about 8 fried courgette flowers will only take you approximately 10 mins from start to finish!

Gloriously Good!

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