Prep 5 mins
Cook 5 mins
A Chinese version of scrambled eggs and ketchup. I was totally intrigued by this recipe because of the ingredients. I was not let down! So love this! I wish I could give credit where credit is due, but I am notorious for copying recipes and forgetting to write down where it came from. It says 2 servings, but to me, it's more like 1- just for me!
- Cut the tomato into wedges. In a small bowl, gently toss the wedges with sesame oil and a sprinkling of salt and pepper.
- Chop the green onions and place in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
- In a small skillet on med-high heat, warm the oil.
- Pour in the egg mixture and turn the heat down to medium.
- In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan towards the center.
- After about a minute, flip the eggs and cook on the other side. As soon as the eggs are fully set, remove from the heat.
- Divide the eggs between two plates and top with the tomatoes.
The poster doesn't remember where the recipe came from but I do! It's the Moosewood Simple Suppers cook from the Moosewood Restaurant in Itaca, NY. I highly recommend it. It's full of great, easy, quick ideas for light vegetarian meals.
I love tomatoes with eggs and in this recipe, the sesame oil and scallions really add great flavor. This is so easy to make, yet way better than plain old scrambled eggs. The only think I added was a tiny bit of salt & pepper. Thanx for posting!