Tomato and Scrambled Eggs
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Estimated cost $1.88
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
- 3 medium-sized tomatoes
- 4 eggs
- 1 spring onion
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- 2 tablespoons of cooking oil
- A dash of white pepper optional
- A dash of sesame oil optional
1. Preparation:
Wash and cut the tomatoes into small wedges.
Beat the eggs in a bowl, adding a pinch of salt.
Finely chop the spring onions.
2. Cook the Eggs:
Heat 1 tablespoon of cooking oil in a pan over medium heat.
Pour the beaten eggs into the pan.
Stir the eggs gently until they're just set but still slightly runny. Remove them from the pan and set aside.
3. Cook the Tomatoes:
In the same pan, add another tablespoon of cooking oil.
Add the tomato wedges.
Stir-fry the tomatoes until they start to soften.
Add the sugar and the rest of the salt to the tomatoes and continue to stir-fry until they release their juice.
4. Combine Eggs and Tomatoes:
Return the scrambled eggs to the pan with the tomatoes.
Stir everything together gently for another 1-2 minutes.
If desired, sprinkle a dash of white pepper and a drizzle of sesame oil for additional flavor.
5. Serve:
Transfer the dish to a serving plate.
Garnish with the chopped spring onions.
Serve hot with steamed rice.