Scrambled Egg and Tomato Recipe

By Souped Up Recipes · 15 min

Ingredients

Instructions

1. Score a cross in the skin of the tomatoes, blanch them in boiling water for 20 seconds or more until the skin starts to lift, then transfer to ice water and peel.
2. Cut the tomatoes into chunks.
3. Beat the 3 eggs and scramble them.
4. Heat the wok on maximum for 10-15 seconds, then add 3 tbsp oil and wait until smoke appears.
5. Add the eggs and cook for about 30 seconds until very fluffy, then break into small pieces, remove and set aside.
6. In the same wok, add the tomatoes, 1 tsp sugar and 1/2 tsp salt. Add vinegar to taste if you like.
7. Turn the heat to medium, cover and cook until the tomatoes are done to your liking: juicy but still holding their shape.
8. Add the eggs back and stir until well combined.
9. Sprinkle with the scallion and serve with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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