Scrambled Eggs and Tomatoes
A fast stir-fry of soft egg curds folded back into slumped tomatoes and their own juice. The eggs are cooked first and set aside so they never overcook while the tomatoes break down into sauce.
- Prep10 min
- Cook10 min
- Total20 min
- Serves3
AI-generated illustration
Contains:eggsesame
Ingredients
Method
- Beat the eggs with 1/4 teaspoon of the salt and the white pepper until the yolks and whites are fully blended and slightly foamy.
- Heat 2 tablespoons of the vegetable oil in a wok or skillet over medium-high heat until it shimmers, pour in the eggs, let them sit undisturbed for 10 seconds, then push them into large soft curds. Slide them onto a plate while still glossy and a little underdone.
- Add the remaining 1 tablespoon oil to the pan with the scallion whites and cook 15 seconds, then add the tomato wedges, sugar, and remaining 1/2 teaspoon salt.
- Cook the tomatoes, pressing a few against the pan, until they slump and give up enough juice to make a loose orange sauce, 4 to 5 minutes.
- Return the eggs to the pan and fold them through the sauce just until heated, then finish with the toasted sesame oil and scallion greens.
Notes
- Out of season, canned whole tomatoes crushed by hand give a better sauce than pale fresh ones.
