Tomato Scrambled Eggs
ηͺθηθ
A classic Chinese home-cooked delicacy that is fast, easy, and goes great with rice. This tomato scrambled eggs recipe combines tender eggs with juicy tomatoes, striking a perfect balance of savory and subtly tangy flavors. Ready to serve in under 15 minutes, it is a favorite for weeknight dinners, rice bowls, and home-cooked meals.
- servings
- π₯ 1 serving
- time
- β± 15 min
- Cuisine
- π½ Taiwanese
by @Kangacook_official Β· Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 2egg
- 1tomato
- 30 mlketchup
- 15 mlcooking oil
- 5 mlwhite pepper salt
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
- 415 kcal
- protein
- 14.5 g
- fat
- 31.2 g
- carbohydrate
- 20.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the tomatoes into wedges or chunks. Crack 2 eggs into a bowl, add a pinch of salt, and beat until smooth with fine bubbles.
- 2
Heat 1 tbsp of oil in a pan, stir-fry the tomato chunks until juicy, then set aside.
- 3
Heat another 1 tbsp of oil in the pan, pour in the egg mixture, and cook until just set but still tender.
- 4
Return the scrambled eggs to the pan, add 1 to 2 tsp of ketchup to enhance flavor and sweetness, break the eggs into large pieces, and gently mix with the tomatoes.
