A simple dish like scrambled eggs with tomatoes lives and dies by its ingredients. With only a few components, there's nowhere for low-quality produce to hide. Choosing the best tomatoes and eggs you can find is the first, and most important, step to a delicious meal.

The perfect tomato is the star of this dish, so be picky. Look for tomatoes that are heavy for their size, which indicates they're full of juice. The skin should be smooth and firm, free of deep bruises or blemishes. A ripe tomato also has a distinct, earthy smell right at the stem.

While any ripe tomato will work, certain varieties are better suited for cooking. Roma tomatoes have a lower water content, which means they'll break down into a richer sauce without making your eggs watery. Vine-ripened tomatoes, sold still attached to the vine, often have a more concentrated, sweet flavor.

Ultimately, the best tomato is the one that's in season. A locally grown tomato from a farmer's market in the middle of summer will almost always taste better than one shipped from thousands of miles away in the winter.

Just like with tomatoes, freshness is key for eggs. A fresh egg has a firm yolk that stands up high and a thick white that holds its shape. This structure leads to creamier, fluffier scrambled eggs. As an egg ages, the yolk flattens and the white becomes thin and watery, which can result in a less satisfying texture.

When buying eggs, always check the expiration date on the carton. Open it up and make sure there are no cracked shells. A cracked egg is an invitation for bacteria.

While tomatoes and eggs are a perfect pair on their own, a few extra ingredients can elevate the dish. Fresh herbs add brightness, while a sprinkle of cheese can bring a savory, salty kick. The goal is to complement the main ingredients, not overpower them.

With your ingredients selected, you're ready for the next step.