Egg Jumble Recipe

egg-jumble-recipeA dish that our family loved, not only during the Lenten season, but also during the growing season for plum tomatoes. I call it Egg Jumble since I cannot spell the Italian name, but it is pronounced “Jum-bort”. What Italian family who has a little piece of land doesn’t grow a vegetable garden? They would grow bushel loads of tomatoes, peppers, zucchini, basil and other Italian herbs. These vegetables would be picked fresh and cooked the same day or they would be jarred for the winter months.

Mom would make this Egg Jumble for dinner, for lunch in sandwiches, or if there was any leftover we’d snack on it. It’s not a very attractive dish, but it is so delicious. My children who were finicky eaters loved it. Just put it in a roll and serve it, they won’t notice what it looks like. For good nutrition, you can’t beat it!



Serves: 4

  • 8 fresh ripe Italian plum tomatoes
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 garlic cloves finely minced
  • 1 onion medium
  • Salt
  • Black pepper
  • Olive oil
  • 1 tablespoon fresh basil chopped
  • 6 eggs
  • 2 tablespoon grated parmesan cheese
  • 3 teaspoon water
  • 4 soft kaiser rolls


  • Cut plum tomatoes in half and cut each half into thirds.
  • Chop peppers and onion.
  • Finely mince garlic.
  • Chop basil leaves.

Cooking Directions:


  1. Coat large frying pan with olive oil (approx. 1 TBS) and heat over medium heat.
  2. Add peppers and sauté till soft. (8 minutes)
  3. Add onion and sauté till soft. (3 minutes)
  4. Add minced garlic, ½ tsp. salt, and ½ tsp. black pepper. Stir and sauté garlic.
  5. Add tomatoes. Stir mixture occasionally until tomatoes have reduced and little liquid is left. About 15 minutes.
  6. Beat eggs with parmesan cheese, water and salt and pepper to taste.
  7. Pour eggs over tomatoes and stir continuously until the eggs are scrambled and all liquid is absorbed.
  8. Remove from heat. Place in serving bowl to cool at room temperature.


Serve alone with mixed green salad with vinaigrette dressing and sliced Italian bread. Makes a great sandwich served in a Kaiser roll. Best at room temperature but can be refrigerated and used cold the next day.

2 Responses to “Egg Jumble Recipe”

  1. Jo Shaw says:

    As I sit here reading your recipe,I am able to recall the many days my mom would would cook this great dish. It is still a favorite sandwich filling in our family.

  2. Mary says:

    Hi Jo,
    So happy to know you enjoyed this dish. I also remember our Staten Island relatives fixing this in sandwiches for us to take to the beach. What fun and what good eats.

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