It might sound strange, but this tomato and egg stir-fry isn't a common dish in my memory. It's not a typical way of eating it in Malaysia either. It wasn't until I went to study in England, where my Hong Kong neighbor often made it, that I started learning how to make it. My little garden recently had a huge harvest of tomatoes, piled up in basins. I made pasta sauce once, and there were still a bunch left over, all perfectly ripe. Today I used two tomatoes, along with a few scallions I picked from the yard, to make this very simple tomato and egg stir-fry. It tasted so good!
Materials
Tomato (medium)
Two
egg
Three
Salt
1/2 teaspoon
Tomato sauce
A little bit
Steps to make 【Tomato and Egg Stir-fry】
Step 1
First, add a pinch of salt and pepper to the eggs and beat them.
Step 2
Make a cross-shaped cut on the bottom of the tomato.
Step 3
Blanch in boiling water for 1-2 minutes, then soak in ice water for 1 minute.
Step 4
Peel and discard the skin; set the peeled tomatoes aside.
Step 5
Heat a large spoonful of cooking oil in a pan and fry the eggs until they are cooked through, but don't overcook them.
Step 6
Remove from heat and set aside.
Step 7
Then, put the tomatoes in the same pot and break them up with a spatula. Once the tomatoes have softened, add a little tomato sauce and a pinch of salt to taste.
Step 8
Pour in the eggs and stir-fry for 1-2 minutes.
Step 9
This is a very appetizing home-style dish!
Tips for making scrambled eggs with tomatoes
Mixed noodles are also delicious
