Breakfast
Scrambled Eggs with Tomato Sauce
Start the day with Farmer’s original Scrambled Eggs with Tomato Sauce method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 6 eggs
- 1¾ cups tomatoes
- 2 teaspoons sugar
- 4 tablespoons butter
- 1 slice onion
- ½ teaspoon salt
- ⅛ teaspoon pepper
Historical transcription
Source method
- 1
Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.
Nutrition pending
No invented nutrition numbers.
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