Tomato and Scrambled Eggs 番茄炒蛋 (one-pan)
Dice 1 tomato and roughly chop another 2 tomatoes. Remove stems for all.
Mince 3 cloves of garlic and fry with olive oil until fragrant in a non-stick pan, medium heat.
Add in the diced tomatoes and fry until they soften and release juice
Add in the chopped tomatoes. Cover and cook for 2 minutes
Whisk 5 eggs with 1 tsp of salt and 1/2 tsp white pepper
Once the tomatoes are soft and the juices are bubbling remove from pan and set aside.
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
Add chopped chives and fry eggs until they are soft and fluffy, but no longer runny (5mins). Add tomatoes back in.
Bon appetit!
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