This Stir-Fried Tomatoes With Scrambled Eggs is a simple yet delicious dish that can be made in minutes with a single pan! Its ingredients are few. Its preparation is simple. And it takes minutes to finish. The tomato’s sweet and acidic flavor is well balanced with the egg’s mild and slightly savory taste. The juicy texture of tomatoes also complements the soft and airy feel of eggs. Even the stark contrast between tomato’s redness and egg’s yellowness makes it look appetizing. Served alongside a bowl of steamed rice, this dish is the ultimate comfort meal for any occasion.
Ingredients For Stir Fried Tomato And Scrambled Eggs
- 2 to 3 medium tomatoes
- 3 large eggs
- 1 spring onion
- ¼ teaspoon salt
- 1 tablespoon sugar
- Additional pinch of salt
- Some vegetable oil (about 2 tablespoons)
Directions For Stir-Fried Eggs And Tomatoes
- Wash the tomatoes thoroughly and cut them into small wedges.
- Crack the 3 eggs into a bowl and add the ¼ teaspoon salt. Beat the eggs until well mixed. Then chop the spring onion into small pieces.
- Make scrambled eggs. Heat a skillet or shallow pan over medium-high. Then add about 1 tablespoon oil. When the oil is just getting hot, add the chopped spring onion and wait for half a minute. Then pour the egg mixture into the skillet. Wait a couple of seconds until the bottom of the egg liquid begins to coagulate, then gently start tossing and stirring, and at the same time reduce the heat to medium. Do not break the eggs into small pieces. When the eggs become more solid, but still look quite moist and shiny, take them out immediately and place into a bowl. The whole process should take no more than 2 minutes otherwise the eggs will taste too rubbery.
- Clean the skillet or use a new pan. Heat another tablespoon of oil over medium-high heat. When the oil is getting hot, add the tomato wedges and sprinkle the pinch of salt over the tomato wedges.
- Gently toss and stir the tomatoes. There will be more and more juice coming out as you toss and stir. When the tomatoes start losing their raw color and turn into a more rich, reddish, and almost orange hue, add 1 tablespoon of sugar. Then add the scrambled eggs.
- Keep tossing and stirring gently for about half a minute until the tomatoes and scrambled eggs are well mixed but not disintegrated. Pour them into a plate.
Expert Tips For Stir-Fried Tomatoes With Scrambled Eggs
If you prefer not to eat the tomato skins, immerse the uncut tomatoes in a pot of very hot water for 3-5 minutes or blanch them in boiling water for a minute then immediately shock them in cold water. In both methods, the skin should peel off easily. Then proceed to cut them into small wedges.
Ideally, the more juice from the tomatoes the better. The pinch of salt will help more juice come out of the tomato wedges, making them more flavorful and easier to mix with the scrambled eggs. Some versions of this dish even add water so there is more juice. I usually try not to dilute the juice with water. But if there is little juice coming out, you can add 2 tablespoons of water before adding sugar.
Is Tomato And Egg A Good Combination?
Tomato and Egg Recipes. Tomato and Egg are a good combination. Tomato nourishes, clears heat, and promotes the production of body fluid. You’ll feel moisture and cool after eating a fresh tomato.
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