Scrambled egg with tomatoes is a classic dish that is also incredibly simple to make, but the results are superb. The juiciness of the tomato and the texture of the scrambled egg makes for a great meal, no matter what the occasion.
Chef John’s Cooking Class | Scrambled Eggs With TomatoesPREMIUM
SERVING: 2 People
TIME: 20 min
COOKING TIME: 15 min
- 【For The Egg】 ㅤ ㅤ
- 1 tbsp Cooking oil
- 4 large Egg
- ⅛ tsp Ground salt
- ½ tsp Shaoxing wine
- 【For The Tomato】 ㅤ ㅤ
- 1 tsp Cooking oil
- 2 large Tomato
- 1 tbsp Tomato paste
- 1 tbsp Water
- ¼ tsp Salt
- 1 tbsp Sugar
Cut tomatoes into small pieces.
Set heat at medium and add oil to the cooking pan.
Add salt and Shaoxing cooking wine to the cracked eggs and beat well.
Then add the egg liquid to the cooking pan, Do not stir. Fry for 2-3 minutes until fragrant.
Flip the egg over and fry until golden on both sides. Remove from the pan.
Turn the heat to low and return the pan to the stove. Add oil and tomato then stir fry for 3-5 minutes until pasty.
Then add tomato paste to enrich the tomato flavor, add a little water, and mix well.
Add salt, sugar, and cooked eggs. Stir to coat the egg pieces with tomato sauce evenly.