Tomato Scrambled Eggs
番茄炒蛋
Savory Stir-Fried Eggs with Tomatoes
- servings
- 👥 2 servings
- time
- ⏱ 10 min
- Cuisine
- 🍽 Chinese
by @tony_sensei · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 3tomato
- 3egg
- 1scallion
- 1 pieceginger
- 5 gsalt
- 1 gsugar
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 215 kcal
- protein
- 11.5 g
- fat
- 14.2 g
- carbohydrate
- 9.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Score an X into the tomatoes, bring a pot of water to a boil, and cook the tomatoes over high heat to peel them. Remove when the skin curls up.
- 2
Add a pinch of salt to the eggs—you can also add five-spice powder, I added pepper—and beat until blended.
- 3
Rinse the tomatoes in cold water, peel, and cut into chunks. Chop the green onion and slice the ginger; set aside.
- 4
Add eggs to a heated pan with cold oil, stir-fry until set, then transfer out and set aside.
- 5
Heat a clean pan with cold oil, add ginger slices, and stir-fry until fragrant.
- 6
Keep over high heat, add the tomatoes, and stir-fry until juicy.
- 7
Add the cooked eggs, salt, and sugar. Stir-fry evenly, add chopped green onions, and plate up.
