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Thursday, August 11, 2011

Scrambled Eggs with Tomatoes

This dish though a very common Chinese dish, is not something I grow up eating. In fact I never heard of it until my time in England.

It is summer now in Jersey, which means it is harvest time! We have tomatoes galore this year with my tiny little edible garden. I had made a couple of bottles of homemade pasta sauce and still have many left in the fridge.

So I made this dish for dinner and served it with my Assam Pedas Ikan Kembong.

2-3 Ripe tomatoes
3 organic eggs

Salt and pepper powder to taste
1 tbsp tomato ketchup

1. Whisk together eggs with salt and pepper powder until fluffy.

2. Make a cross cut on tomatoes and blanch it in boiling water for 1-2 minutes before soaking in ice water. The heat and cold treatment will separate the skin from flesh, remove skin from tomatoes.

3. Heat up a wok with a tbsp of oil and make scrambled egg, dish out and and set aside.

4. In the same wok, add the blanched tomatoes and cook it at medium heat, break it into small pieces using the spatula cook until juice release. Season the tomato with salt and tomato ketchup.

5. Add the scrambled eggs and continue cooking for 1-2 minutes or until the eggs absorbed the juices.

It is a simple and tasty dish!



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