Egg and Tomato Scramble
Egg and Tomato Scramble
Serve up this quick and easy Szechuan side dish.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 2 to 4 servings
  • 4 eggs, whisked till lightly foamy
  • 2 tomatoes, middle-sized and cut into wedges
  • 2 stalks spring onion, white part sliced for cooking
  • Green part for garnish
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 5 tablespoons oil
  1. Heat 3 tbsp oil in a pan, pour in the eggs and cook it till just done and torn into large pieces with your spatula. Dish out into a bowl.
  2. Add the remaining oil in the same pan and toss in the white part of spring onion, stir-frying for 10 seconds.
  3. Add in tomatoes then salt, and cook until tomatoes are soft and juices come out. Smash it a little with your spatula.
  4. Add in sugar, followed by the cooked eggs. Give it a good stir.
  5. Dish out and serve hot with spring onion garnish.

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