Scrambled eggs and tomatoes

We recently spent a week in China, during which we ate a lot of eggs and tomatoes (a recognizable dish with no head attached. Score!).

It's delicious and super easy, too. We made up our minds to recreate it when we arrived home and so, now that our jetlag has subsided, we've found our way back to the kitchen.

Rating: Truly half assed (maybe even 1/3 assed!)

Here's what you need and how you do it:

Canola or grapeseed oil

Six to eight eggs

2 medium-sized tomatoes, chopped (or the equivalent cherry tomatoes)

5 green onions/scallions, sliced

1 green bell pepper, diced (optional)

Salt and pepper to taste

In a wok or skillet, heat oil to medium-high. Meanwhile, crack eggs into a bowl and whisk with a fork. Add eggs to hot pan and stir constantly until cooked. Transfer eggs to a plate.

Add a little more oil to the pan if you need it. Then, toss in tomatoes and green peppers. Sauté until tomatoes have given up some of their water (about 3 to 5 minutes) and peppers have softened a little. Add eggs back into pan and add green onions, salt, and pepper. Stir until cooked through.

Serves 4.

For a printable version of this recipe, click here.

Comments

[Virginia Kim]

Sounds yummy, but where's the rice?