Today, I want Tomato Scrambled Eggs.
The tomatoes need to be perfectly ripe.
If they're too green, the finished dish will be noticeably more sour. If they're too ripe, they'll release too much water all at once.
These two are just right.
Once they're cut open, you can see how juicy they are inside.
For this dish, I cook the eggs first, then the tomatoes.
I cook the eggs and take them out of the pan so they don't keep simmering in the tomato juice.
Once the tomatoes have released their juices, I add the eggs back in.
Then I give everything a few quick tosses.
That way, the eggs stay tender and the tomatoes don't completely fall apart.
[Ingredients]
- 2 tomatoes, about 250–300 grams - 2 eggs - 1½ tablespoons cooking oil - ¼ teaspoon salt - ¼ teaspoon sugar, adjusted to taste depending on how sour the tomatoes are
[Instructions]
1. Wash the tomatoes, remove the stems, and cut them into 2–3-centimeter chunks. 2. Crack the eggs into a bowl, add a small pinch of salt, and beat until well combined. 3. Add 1 tablespoon of cooking oil to a skillet and heat over medium heat. 4. Pour in the beaten eggs. Once the bottom starts to set, gently push the eggs around with a spatula. 5. When the eggs are about 80 percent set but the surface is still slightly wet, transfer them to a plate. 6. Add the remaining oil to the same pan, add the tomatoes, and stir-fry over medium heat. 7. Once the tomatoes begin to soften and release their juices, add the salt and sugar. 8. Continue cooking for about 1–2 minutes, letting the tomato juices thicken slightly while keeping the tomato pieces intact. 9. Return the cooked eggs to the pan and toss everything together quickly for about 20–30 seconds. 10. Taste and adjust the seasoning. If it tastes right, turn off the heat and transfer everything to a plate.
The tomatoes' sweet-tart flavor really comes through.
The eggs are still tender.
There's just a little juice pooled at the bottom of the plate.
It's perfect for mixing with rice.
I can serve myself a little extra rice today.