Tomato Scrambled Eggs

Name: Tomato Scrambled Eggs
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 large eggs, beaten; 2 medium Roma tomatoes, wedged; 2 stalks scallions, chopped; 2 tbsp vegetable oil; 1/2 tsp granulated sugar; 1/2 tsp salt; 1/2 tsp toasted sesame oil

Soft scrambled eggs stir-fried with juicy tomatoes and scallions in a balanced savory sauce. A classic quick meal served best over warm steamed rice.

18 minEasyServes 2240 cal/serving

ChineseLunchStovetopVegetarianLow CarbHalal-friendlyKosher-styleNut-FreeDairy-FreeShellfish-FreePork-FreeAlcohol-Free

Ingredients

4 large eggs, beaten
2 medium Roma tomatoes, wedged
2 stalks scallions, chopped
2 tbsp vegetable oil
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp toasted sesame oil

Instructions

1

Whisk 4 beaten large eggs in a bowl with half of the 1/2 tsp salt.
2

Heat half of the 2 tbsp vegetable oil in a skillet over medium heat.
3

Pour in 4 beaten large eggs and scramble soft curds, then remove to a plate.
4

Heat remaining 2 tbsp vegetable oil in the skillet, then add 2 medium wedged Roma tomatoes and 2 stalks chopped scallions.
5

Cook until Roma tomatoes soften, then stir in 1/2 tsp granulated sugar and remaining 1/2 tsp salt.
6

Return large eggs to the pan, drizzle with 1/2 tsp toasted sesame oil, and fold together gently.

Questions

How long does Tomato Scrambled Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tomato Scrambled Eggs?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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