This vivid egg scramble with juicy sausages and sweet onion in a spiced tomato sauce comes together in one skillet and delivers deep flavor with minimal fuss. The soft, custardy eggs soak up the sauce and pair beautifully with the lightly browned sausages.
Ingredients
- Chicken eggs — 4
- Sausages — 200g (7 oz)
- Yellow onion — 1 medium
- Tomato paste (or ketchup) — 1.5 tbsp
- Soy sauce — 1 tbsp
- Water — 80ml (1/3 cup)
- Vegetable oil — 1 tbsp (for frying)
- Salt, ground black pepper, sweet paprika — to taste
- Fresh herbs (dill, parsley, or green onions) — for serving
Step-by-Step Recipe
- Eggs: Beat the eggs with a pinch of salt. Over medium-low heat, warm half the oil and make a soft scramble, stirring constantly with a spatula. Once the eggs are creamy and just barely set, transfer them to a bowl.
- Sausages and onion: In the remaining oil, fry the sliced sausages and onion cut into half-moons until lightly browned and softened, 4–5 minutes.
- Sauce: Add the tomato paste (or ketchup), soy sauce, spices, and water to the onion and sausages. Stir and simmer for 2–3 minutes, until the onion is fully tender and the sauce is smooth.
- Finish: Return the egg scramble to the skillet and fold gently so the eggs are coated in the sauce. Warm for 30–60 seconds, remove from the heat, and serve sprinkled with fresh herbs.
Serving
Serve at once with crusty bread, toast, or flatbread. It also works well with rice or pasta for a more substantial plate.
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Tips and Variations
- Sauce consistency: If you use tomato paste, adjust the thickness with water; ketchup may need less.
- Heat: Add a pinch of chili flakes or smoked paprika for a little extra kick.
- Substitutions: The sausages can be swapped for bangers, ham, or chicken breast cooked through.
- Extra creaminess: For an even softer scramble, whisk 1 tbsp milk or cream into the eggs.
- Herbs: Try different combinations — dill for freshness, parsley for brightness, green onions for a gentle bite.
Nutritional Value (per serving)
| Calories | 505 kcal |
|---|---|
| Protein | 27 g |
| Fat | 34 g |
| Carbohydrates | 19 g |
| Fiber | 3 g |
| Sugars | 8 g |
| Sodium | 1900 mg |
FAQ
How do I get a tender, creamy scramble?
Cook the eggs over medium-low heat, stirring constantly and pulling them off the heat just before they are fully set: take them out while they are still slightly wet, and the residual heat will finish them perfectly.
What can I use instead of soy sauce?
Use a pinch of salt and a little Worcestershire sauce, or add 0.5 tsp balsamic vinegar for depth. Adjust the salt to taste.
Can I make it without ketchup or tomato paste?
Yes. Replace them with strained tomatoes, simmering the sauce for a couple of minutes until lightly thickened and adjusting the salt and acidity to taste.