September 2, 2012

Scrambled Eggs with Tomatoes

I have had so much scrambled eggs with tomatoes when I was young. When I moved to the Middle Kingdom in 2001, I was surprised to see this pre-made eggs and tomato dish everyday in a university cafeteria counter. It became one of my best loved dishes during my time in China. Oh well, I love Chinese food. Period.

When I'm in a rush to feed hungry stomach, this is my lifesaver. Easy and tasty dish which can be prepared in a few  minutes.







Scrambled eggs with tomatoes
Ingredients:
2 big tomatoes, cut in chunks
2 large eggs, beaten
2-3 TBSP milk
salt and pepper to taste
oil for cooking

Method:
Mix the milk and beaten egg.

Drizzle the pan with oil. When it's hot, add tomatoes. Cook in low heat until tomatoes render  juice. This will take 2-3 minutes.  I like to cook it this way to give the dish a little zing.



Pour the milk/egg mixture into the pan. Add the salt and pepper. Cook for about 2 minutes. Give it a quick stir. 


Remove from pan and enjoy while hot!

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