Tomato Egg Recipe
Tomato Egg Recipe
Table of Contents
Tomato Egg Recipe
This tomato egg recipe is a classic dish that combines the sweetness of ripe tomatoes with the fluffiness of scrambled eggs. Simple to prepare and bursting with flavor, this dish is perfect for breakfast, lunch, or dinner.
Ingredients
- 4 large eggs
- 2 medium ripe tomatoes, chopped
- 2 tablespoons cooking oil (vegetable or olive)
- 1 tablespoon soy sauce
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar
- 1 green onion, finely chopped (for garnish)
- Black pepper to taste
Instructions
- Beat the Eggs: In a bowl, crack the eggs and beat them until well combined. Add a pinch of salt and black pepper to taste.
- Cook the Tomatoes: Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped tomatoes, soy sauce, and sugar. Sauté for about 3-4 minutes until the tomatoes soften and release their juices.
- Scramble the Eggs: Push the cooked tomatoes to one side of the pan. Add the remaining oil to the empty side and pour in the beaten eggs. Let them sit for a few seconds, then gently stir to scramble. Combine the eggs with the tomatoes as they begin to set.
- Finish Cooking: Continue cooking until the eggs are fully cooked but still soft and fluffy. Adjust the seasoning with more salt or soy sauce if needed.
- Garnish and Serve: Remove from heat, sprinkle with chopped green onions, and serve hot with rice or toast.
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tomato egg recipe
This tomato egg recipe is a classic dish that combines the sweetness of ripe tomatoes with the fluffiness of scrambled eggs. Simple to prepare and bursting with flavor, this dish is perfect for breakfast, lunch, or dinner.
Ingredients
- 4 large eggs
- 2 medium ripe tomatoes chopped
- 2 tablespoons cooking oil vegetable or olive
- 1 tablespoon soy sauce
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon sugar
- 1 green onion finely chopped (for garnish)
- Black pepper to taste
Instructions
- Beat the Eggs: In a bowl, crack the eggs and beat them until well combined. Add a pinch of salt and black pepper to taste.
- Cook the Tomatoes: Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped tomatoes, soy sauce, and sugar. Sauté for about 3-4 minutes until the tomatoes soften and release their juices.
- Scramble the Eggs: Push the cooked tomatoes to one side of the pan. Add the remaining oil to the empty side and pour in the beaten eggs. Let them sit for a few seconds, then gently stir to scramble. Combine the eggs with the tomatoes as they begin to set.
- Finish Cooking: Continue cooking until the eggs are fully cooked but still soft and fluffy. Adjust the seasoning with more salt or soy sauce if needed.
- Garnish and Serve: Remove from heat, sprinkle with chopped green onions, and serve hot with rice or toast.
Notes
- For added flavor, you can include garlic or onion while sautéing the tomatoes.
- This dish can be customized by adding other vegetables like bell peppers or spinach.
- Leftovers can be stored in the refrigerator for up to 2 days, but are best enjoyed fresh.
