It Is So Simple And Delicious | Tomato and Scrambled Eggs Recipe | Juicy, Sweet, and Sour Delight!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Crack 3 eggs into a bowl and add 1 tablespoon of water.

Add a little salt to the eggs and whisk until well mixed.

Heat a wok and add a bit more cooking oil than usual.

Pour in the egg mixture and keep an eye on it until the edges start to set.

Gently move the eggs around with a spatula to help uncooked eggs reach the hot surface.

Once mostly set, take the eggs out and set them aside.

In the same wok, sauté the white parts of the scallions over medium-low heat until fragrant.

Add the diced tomatoes and stir-fry them slowly until soft and juicy, about 3 minutes.

Add salt and sugar to taste, adjusting for a richer flavor.

Add the larger tomato chunks and stir until slightly softened and the skin begins to peel.

Return the cooked eggs to the wok and stir everything together to let the eggs soak up the tomato juices.

Top with chopped scallion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens