Tomato and Scrambled Eggs 番茄炒蛋 (one-pan)
Dice 1 tomato and roughly chop another 2 tomatoes. Remove stems for all.
1
Mince 3 cloves of garlic and fry with olive oil until fragrant in a non-stick pan, medium heat.
2
Add in the diced tomatoes and fry until they soften and release juice
3
Add in the chopped tomatoes. Cover and cook for 2 minutes
4
Whisk 5 eggs with 1 tsp of salt and 1/2 tsp white pepper
5
Once the tomatoes are soft and the juices are bubbling remove from pan and set aside.
6
Pour the egg mixture into the pan on medium heat. Once the bottom starts setting use a spatula to push the cooked portions to the centre
7
Add chopped chives and fry eggs until they are soft and fluffy, but no longer runny (5mins). Add tomatoes back in.
8
Bon appetit!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.