Recipe adapted from Carol's 蕃茄炒蛋
Ingredients:
2 ripe tomatoes, cut into wedges
3 eggs
1 clove garlic, chopped
1 stalk of spring onion, cut into 2 cm length
Seasonings:
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.
Veronica, as an egg lover I like this dish as it makes for a quick and simple meal!
ReplyDeleteHi Veronica, simple and tasty dish. Very appetising too with rice.
ReplyDeleteI 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.
ReplyDeletesound so good ! i like it.
ReplyDelete