Waffles with Creamy Tomato Scrambled Eggs

Waffles with Creamy Tomato Scrambled Eggs

By: Layla Pujol

Posted on: February 26, 2014

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2 tablespoons of olive oil, 1 cup of finely diced white onion, about ½ medium-sized onion, 2 garlic cloves, crushed, 4-5 tomatoes, peeled and diced – about 2 cups diced, 2 teaspoons of cumin powder, 2 teaspoons of ground achiote or annatto – substitute with ground paprika if you can’t find annatto, 4 eggs, lightly whisked, 2 tablespoons finely chopped cilantro, Salt and pepper to taste, To serve:, Van’s Original Waffles, 2 per person, Diced avocado, Crumbled queso fresco - or feta cheese, Finely chopped scallions, 1 Cilantro leaves,


Heat the olive oil over medium low heat in a medium sized frying pan.

Add the diced white onions, crushed garlic, cumin powder, annatto or achiote powder, a small amount of salt and pepper (you can add more at the end when you verify the taste).

Cook the onions until they are soft and translucent, about 5-7 minutes, stirring occasionally.

Add the diced tomatoes and continue cooking over low heat for about 10 minutes, stir and crush the tomatoes with a wooden spoon as they cook.

Add the whisked eggs and stir well, cook until the eggs are fully cooked, about 5 more minutes. Stir frequently.

Add the finely chopped cilantro, mix well. Taste and add additional salt/seasoning according to your taste.

Serve the egg and tomato scramble over the waffles (cooked according to package instructions), top with crumbled queso fresco, diced avocado, chopped green onions, and cilantro leaves.