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

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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