Tomatoes and eggs are a good combination for a 'Simple Yet Yummylicious' dish, serve with a plate of hot fluffy rice. It is indeed an appetizing dish. Today's recipe is cooked in Ketchup Sauce, what not to love of it??
Ingredients:
3 tomatoes (washed and cut into wedges)
2 eggs (crack into a bowl and lightly beaten)
1 teaspoon light soy sauce or dash of chicken stock granules
1 sprig spring onion (washed and cut into 1" sections)
1 shallot (peeled and sliced)
2 cloves garlic (peeled and chopped)
Tomato Ketchup (the more the better)
4 tablespoon cooking oil (part)
Dashes of water (optional)
Methods:
- In a medium heated wok, add in 2 tablespoons of cooking oil. Add in the beaten eggs and scramble them up. Remove onto a plate.
- Add in another 2 tablespoons of cooking oil, saute shallots and garlic until fragrant. Add in the tomato and bring up the heat, give it a quick stir, then add the eggs back and stir to mix. Add in tomato ketchup, light soy sauce or chicken stock granules and spring onion; and quick stir everything until well combined. If it is too dry, add in dashes of water.
- Remove from heat onto a serving dish.
- Serve immediately.
I adapted this recipe from 'Mama Pearl Asian Kitchen' with adjustments to suit my cooking preference.
