Waffles with Creamy Tomato Scrambled Eggs
By: Layla Pujol
Posted on: February 26, 2014
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This creamy tomato and egg scramble topping is inspired by one of my favorite breakfast dishes as a kid. My best friend’s mom used to make this for us for breakfast. Unlike traditional scrambled eggs, this Latin variation is meant to be more saucy and creamy. My friend’s mom used to serve this as a topping over freshly boiled yuca or cassava. That is still one of my favorite ways to eat it; however fresh yuca isn’t always available, and it takes a decent amount of time to boil it.
As a result, I’ve tried some alternatives and found that waffles are delicious topped with this egg and tomato scrambled sauce. I also add some diced avocado, crumbled queso fresco, and diced scallions. My kids love waffles with savory toppings and devoured this dish. They loved the combination of crispy waffles topped with creamy tomato and eggs spiced with cumin, cilantro, avocado, queso fresco, and green onions. This makes for a very satisfying breakfast, but also works great for lunch or even for dinner for 4 people.
Ingredients2 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.