Recipe: Egg-y Tomatoes
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A really quick and simple option for a paleo breakfast on a busy day.
Recipe type: Breakfast
Serves: 3
  • 3 medium tomatoes
  • 45ml (3 tablespoons) EV olive oil
  • 6 free-range eggs
  • salt and freshly ground black pepper
  1. Blend the tomatoes in a bender and put to one side
  2. Heat the oil in a pan over a medium heat, before adding the blended tomatoes.
  3. Season to taste
  4. Stir the mixture whilst the excess liquid evaporates
  5. Once the mixture dries out, after about ten minutes, beat the eggs and stir into the tomatoes
  6. Keep stirring until the eggs are cooked through
  7. Serve & enjoy
Recipe by The Paleo Network at