Scrambled eggs with tomato is a Chinese national dish. It is quick and easy for kitchen newbies to throw together.
If you’re on your own for the first time and have discovered that eating out is expensive and takeout is tiresome, This is one of the dishes for the daily dining. A vegetarian dish that is simple, delicious and healthy.
Once you get the hang of it, feel free to get creative and come up with your own! Throw in some prawns, sausages or have it as the topping for Spaghetti.
- 3 eggs
- 2 tomatoes, diced
- 2 spring onion, finely chopped
- half teaspoon of sugar (optional, to balance the acid in tomatoes)
- 3 tablespoons of oil
- Beat the eggs until smooth, season with some salt,
- In a fry pan over medium-high heat, add oil and spring onion stalks (leave the green leaves for garnish), until golden,
- Add the beaten eggs, stir gently until the eggs are almost cooked but still moist,
- Add tomatoes and sugar, stirring and turning occasionally, until juices are released and tomatoes are soften,
- Sprinkle the rest of the spring onion and serve.
PS: This is the first post made by my dream camera–Canon 5D mark III. With this babe, I can express my ideas without compromising. A great milestone for one year blogging. Thanks for your support!