Eggs Scrambled with Tomato and Basil

Brouillade de Tomates au Basilic

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 3 or 4 medium tomatoes, peeled, seeded, chopped coarsely
  • Salt
  • 3 or 4 cloves garlic, crushed
  • Bouquet garni (bay leaf, thyme, celery branch—or a pinch of crumbled mixed dried herbs)
  • ½ teaspoon sugar
  • ¼ cup olive oil
  • ¼ cup butter
  • 8 to 10 eggs
  • Pepper
  • Handful fresh basil leaves and flowers


    Cook the tomatoes, salted, with the garlic, bouquet garni, and sugar in the olive oil over a low flame, tossing from time to time, until the free liquid is evaporated and the tomatoes seem only to be coated with oil. Discard the garlic and the bouquet garni.

    Add the butter, cut into small pieces, to the eggs, season to taste, beat them lightly with a fork and, with a wooden spoon, stir them into the tomato mixture, keeping it over a low flame and continuing to stir constantly, adding when the eggs begin to thicken the basil, chopped at the last minute to avoid its blackening. Remove from the flame just before the desired consistency is achieved and continue stirring.