Description
A comforting dish combining fluffy scrambled eggs and ripe tomatoes, perfect for any meal of the day.
Ingredients
Scale
- 14 oz ripe roma tomatoes
- 5 large eggs
- 2 1/2 teaspoons fish sauce (or soy sauce for a vegetarian option)
- Ground white or black pepper, to taste
- 2 tablespoons neutral oil
- 2 1/2 teaspoons soy sauce
- 1 teaspoon brown sugar
- 1 green onion, chopped
- Jasmine rice, for serving
Instructions
- Prep the tomatoes: Start by cutting each tomato in half lengthwise and removing the core. Cut each half into 3 wedges, keeping them together. Then, cut these wedges into thirds crosswise.
- Beat the eggs in a bowl with fish sauce and a dash of white or black pepper until you achieve a uniform color without any large gloopy bits of egg whites remaining.
- Heat 1 tablespoon of oil over medium-high heat in a non-stick skillet. Add the prepared tomatoes, soy sauce, and brown sugar while stirring gently. Cook until the tomatoes soften but still hold their shape—about 1-2 minutes.
- Stir in the chopped green onions, then pour the tomato mixture into a bowl and set aside.
- Wipe the pan clean, return it to the heat, and add another tablespoon of oil. Once hot, pour in the beaten eggs. Scramble them until they are about 80% cooked—some raw bits should remain for that luscious texture.
- Fold in the cooked tomatoes until everything is well mixed and the eggs are just cooked through. Transfer the delightful scramble to a serving dish and serve alongside fluffy jasmine rice. Add any spicy condiments you love for a kick!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Scrambling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg