Friday, April 18, 2014

Tomato-Scrambled Eggs (蕃茄炒蛋)

Tomato-Scrambled Eggs (蕃茄炒蛋) Taiwanese

Recipe adapted from Carol's 蕃茄炒蛋

2 ripe tomatoes, cut into wedges
3 eggs
1 clove garlic, chopped
1 stalk of spring onion, cut into 2 cm length

1/2 tbsp light soy sauce
a few drops of sesame oil
1 tsp sugar
salt & pepper, to taste
  • Crack the eggs into a bowl.  With a fork or a pair of chopsticks, whisk the eggs thoroughly to incorporates air (this will help the scrambled eggs to become fluffier). Add in sesame oil, a pinch of salt and a dash of pepper, mix until combined.  Add in spring onions.
  • Heat the frying pan with about 3 tbsp oil.  When the oil is smoking hot, pour in the beaten egg mixture. Keep stirring the eggs with a spatula until it forms lumps.  Using the spatula break the lumps into smaller pieces.  Do not overcook the eggs, once they are cooked, transfer the scrambled eggs onto a plate and set aside. 
  • With a little oil, saute chopped garlic and add in tomato and sugar.  Cook until the tomato breaks down.  If it is too dry, add a splash of water. 
  • Put in the scrambled eggs and the rest of the seasonings.  Cook under low heat for 2 -3 minutes, then dish out and serve immediately.


  1. Veronica, as an egg lover I like this dish as it makes for a quick and simple meal!

  2. Hi Veronica, simple and tasty dish. Very appetising too with rice.

  3. I used to eat this every single day! Have to make some for the lunch this weekend. It reminds me of home and mom's cooking.


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