Scrambled Eggs in Tomato Sauce
20 minutes
This is a vegetarian stir fry dish with a difference. Scrambled eggs are cooked in a light tomato-based sauce. Serve for lunch or dinner, with rice or whatever you fancy.
tonytsang
2 people made this
Ingredients
Serves: 2
- 3 large eggs, beaten
- 2 tablespoons milk
- 2 tablespoons oil, divided
- 3-4 medium tomatoes, diced and drained
- sugar, to taste
- 150ml water
- salt, to taste
- tomato sauce, to taste
- 6 cherry tomatoes, halved
- 1 spring onion, chopped
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Mix the egg with the milk. Heat a large frying pan with 1 tablespoon oil over medium heat. Cook the egg until 70% done, about 2-3 minutes. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Add the tomatoes, sugar and water. Bring to the boil, cover and simmer for 5-8 minutes or until the tomatoes are soft. Adjust the seasoning to taste with salt, sugar and tomato sauce.
- Add the egg back into the pan; mix into the sauce. Transfer to a serving dish and garnish with cherry tomatoes and spring onion.
