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Tomato & Eggs 

This tomato and egg dish is the perfect thing to whip together when you have leftover rice and need something super quick and easy to eat with it! 

I love creating a quick shallot and garlic oil to flavor the scrambled eggs, and it can all be done in the same pan. Don’t skimp on the oil to cook the shallots and garlic in because that’s what will carry the flavor throughout the dish. 

Other Recipes:

Chinese Tea Eggs: Soft boiled egg marinated with tea and soy sauce overnight.

Air-Fried Green Beans w/ Kimchi Hot Honey: Air fried Green beans tossed with butter.

Jalapeno Crab Poppers: It has imitation crab, cream cheese, kewpie mayo, and sriracha! It’s creamy, full of umami, and has a nice little kick.

Tomato & Eggs 

Difficulty:BeginnerPrep time: 5 minutesCook time: 8 minutesTotal time: 13 minutesServings:2 servings

Description

This tomato and egg dish is the perfect thing to whip together when you have leftover rice and need something super quick and easy to eat with it! 

Ingredients

  • To serve:

Instructions

  1. Add oil and shallots to a cold pan. Turn on heat to medium. Stir shallots and cook them until they start to turn golden on the edges. Add garlic and cook for about 30 seconds. 
  2. Add beaten eggs and a pinch of salt on top. Gently pull the edges into the center with a spatula to scramble them. Transfer eggs to a plate. 
  3. Add a little more oil to the pan and then add tomato wedges. Add a pinch of salt, then stir and cook for 2-3 minutes until tomatoes start to break down. Add ketchup, sugar, and fish sauce and combine well. Taste and adjust for seasoning.
  4. Add the eggs back to the pan and combine well. Sprinkle green onions on top to serve! 
Keywords:tomato and egg, tomato omelette, tomato recipes, omelette recipes

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