I love this recipe because I can use ripe tomatoes in a quick and delicious way. I prepare everything in a single pot, and within minutes I have a light dish that I can serve for breakfast, lunch, or dinner. I also enjoy how the eggs blend into the thick tomato sauce, creating a rich yet very simple combination.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 ripe beef heart tomatoes 1 onion 3 garlic cloves 2 bay leaves salt to taste pepper to taste 3 eggs parsley to taste 1 tbsp olive oil slices of bread for serving
Directions
I chop the onion and garlic and cut the tomatoes into large pieces. I drizzle the pot with olive oil, add the onion and garlic, and let them sauté until translucent and lightly golden, keeping the heat medium so the garlic doesn’t burn. I add the chopped tomatoes and bay leaves. I season with salt and pepper to taste. I let everything cook for about 20 minutes over low heat until the tomatoes break down and the sauce is plentiful but thick. In a separate bowl, I beat the eggs with a fork until well combined. When the sauce is ready, I add the beaten eggs and stir quickly until they are cooked, then turn off the heat. I add chopped parsley to taste. I toast some slices of bread to serve on the side.
Servings and Timing
This recipe serves 2 people. I take about 10 minutes to prepare it and 30 minutes to cook, totaling approximately 38 minutes.
Variations
I sometimes add a bit of sweet paprika to deepen the flavor. If I want a more rustic version, I stir small cubes of bread directly into the pot so they absorb the sauce. I also use canned peeled tomatoes when I don’t have fresh ripe ones.
Storage/Reheating
I store the tomatada in an airtight container for up to 2 days in the refrigerator. When reheating, I do it over low heat, stirring gently so the eggs don’t dry out. I normally don’t freeze it because the texture of the eggs changes significantly.
FAQs
Can I use another type of tomato?
Yes, although I prefer very ripe tomatoes for better flavor and texture.
Can I make it without eggs?
I can, but it won’t have the creamy texture typical of traditional tomatada.
Should the eggs be fully cooked?
I like them fully cooked, but I can turn off the heat earlier for a softer texture.
Can I replace the parsley?
I can use cilantro or basil, depending on the flavor I want.
Can this recipe be spicy?
Yes, I can add chili flakes or fresh chili to the sauté.
Does it pair well with rustic bread?
Yes, rustic or country-style bread is my favorite to serve with this dish.
Can I prepare the tomato base ahead of time?
Yes, I can store the tomato base in the fridge and only add the eggs when serving.
Can I add extra vegetables?
Yes, bell peppers or zucchini work well, though they slightly change the traditional profile.
Should the tomatada be thick or more liquid?
I cook it until thick but still saucy enough to soak into the bread.
Can I scale the recipe up?
Yes, I can double or triple the ingredients, keeping the cooking times roughly the same.
Conclusion
I enjoy this Tomatada à Alentejana for its simplicity, economy, and comforting homemade flavor. With just a few ingredients, I prepare a nutritious, versatile dish that works beautifully for any meal of the day.
A traditional Alentejo dish made with slowly cooked tomatoes and softly scrambled eggs, resulting in a simple, comforting, and economical meal perfect for any time of day.
Ingredients
5 ripe beef heart tomatoes
1 onion, chopped
3 garlic cloves, chopped
2 bay leaves
Salt to taste
Pepper to taste
3 eggs
Parsley to taste
1 tbsp olive oil
Slices of toasted bread for serving
Instructions
Chop the onion and garlic, and cut the tomatoes into large pieces.
Heat the olive oil in a pot and sauté the onion and garlic over medium heat until translucent and lightly golden.
Add the tomatoes and bay leaves.
Season with salt and pepper to taste.
Cook over low heat for about 20 minutes, until the tomatoes break down and the sauce becomes thick and plentiful.
In a small bowl, beat the eggs with a fork until well combined.
When the sauce is ready, add the beaten eggs and stir quickly until cooked, then turn off the heat.
Stir in chopped parsley to taste.
Serve with toasted bread slices.
Notes
Add sweet paprika for a deeper flavor.
Mix small bread cubes directly into the pot for a rustic version.
Use canned peeled tomatoes when fresh ripe tomatoes are unavailable.
