Scrambled eggs with tomatoes
A quick, popular, comforting recipe. Very simple in appearance but easy to mess up without a good recipe.
Ingredients
- 5 eggs
- 2 tomatoes
- 2 scallions
- 1 tbsp ketchup
- 0,5 tsp sugar
- 1 tsp cornstarch
- 80 ml water≈ 80 g
- salt
- pepper
Method
- 1Peel the tomatoes, remove the stem (green part with the leaves) as well as the white part just underneath. Cut the tomatoes into eight wedges then each wedge in half.
- 2Slice the scallions into thin slices for the green part and wider for the white part. Set aside separately.
- 3Mix the cornstarch with the water.
- 4Heat a pan over medium heat. Add oil. Let it come up to temperature then add the white part of the scallions.
- 5Cook 30 seconds, stirring. Add the tomatoes. Cook 2 minutes. The tomatoes start to break down but keep a bit of structure.
- 6Add the ketchup, sugar, salt and pepper, stir. Add the water/cornstarch mixture. Cook 30 seconds until the mixture thickens. Set aside.
- 7Beat the eggs with chopsticks. Salt and pepper.
- 8Wash the pan. Return it to medium heat. Add oil. Let it come up to temperature then pour in the beaten eggs. Let cook without touching until the edges are set. Stir gently. Do this three times (let set, stir gently).
- 9When the eggs look about 70% cooked, add the tomatoes and gently fold to reach the desired texture. Garnish with the green part of the scallions and serve.
Notes
Scrambled eggs with tomatoes are served with white rice. As surprising as it may seem, ketchup is a real plus in the recipe. The cornstarch will protect us against the main danger of this recipe: ending up with very watery scrambled eggs with water around the edges of the plate. The tomato pieces should be large enough to remain after cooking but not so large that they can't be eaten in one bite. Adding the scallions to the hot oil will turn it into infused oil. For this recipe, I like silky scrambled eggs but you can absolutely cook them more to your taste. Try not to overcook them, and also avoid over-stirring or you'll end up with small scattered bits of egg.
