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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Stir-fried tomato and scrambled eggs

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 tomatoes
  • 2 eggs
  • Salt to taste
  • Neutral oil, as needed
  • Sugar
  • 1–2 scallions, chopped

Method

  1. Make a cross-shaped cut on the top of the tomatoes and blanch in boiling water.
  2. After a short period of time, put the tomatoes in ice water to shock them and remove the skins.
  3. Cut the tomatoes into chunks and set aside.
  4. Whisk together the eggs, season to taste with a pinch of salt, and scramble them in a skillet with a little oil. Set aside after cooking process is finished.
  5. Heat a little oil oil in a separate skillet, add the scallions, and sauté briefly.
  6. Add the tomatoes to the scallions, and stir-fry until the tomatoes release their juices.
  7. Add the scrambled eggs to the pan with the scallions and tomatoes, and let everything simmer to reduce the tomato juice.