Wednesday, September 26, 2012

Chinese-styled Scrambled Eggs with Tomato

3 medium tomatoes, cut into medium pieces
3 eggs, stirred in a bowl
Vegetable oil
Cracked black pepper

  1. Scramble your eggs in your pan of choice with a little butter or oil on the bottom. Allow them to cook until done. Set aside.
  2. In a second slightly larger pan, place about 2 Tbsp of oil in the pan. Heat the oil, then add all the chopped tomatoes and stir-fry until cooked and soft.
  3. Combine the eggs with the tomato pan, then stir well. Allow to cook for another minute. 
  4. Salt and cracked pepper to taste.

Makes 5-6 individual side servings. This dish is great served with rice. The eggs and tomatoes have a mild flavor and they are very tasty. You could stir fry green onions in it as well.