Scrambled eggs and tomatoes
I have 4 little notebooks of recipes. Looking back at my first notebook, the very first recipe that I wrote in it was this scrambled eggs and tomatoes recipe. This was the first recipe that I asked my mum to teach me as I knew it would be the easiest to learn. It’s a popular humble home style Chinese dish. It’s pretty much just scrambled eggs with tomatoes, it's very simple to cook but tasty. I love the acidity coming from the tomatoes and flavour the springs onions give to the dish, seasoned with a little fish sauce (I think I add a bit of fish sauce to everything!).
Ingredients
• Olive oil
• 5 eggs
• 3 tomatoes, roughly diced
• 2 cloves crushed garlic
• 1 sprig spring onion, finely diced
• 1 teaspoon soy sauce
• 2 teaspoons fish sauce
• ground white pepper
• salt
Method
Whisk the eggs with the spring onions and soy sauce.
Heat up some olive oil in a frying pan and add in the garlic and tomatoes, and stir fry for a bit. Cover the tomatoes for a few minutes until they soften.
This dish goes well with some fluffy steamed rice.
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