Tomato Scrambled Eggs
About This Dish
This might be the most underrated dish in the world. It's simple, it's cheap, it takes maybe 10 minutes to make, and yet somehow it's always satisfying. I grew up eating this, and I still make it at least once a week. The trick is getting the tomatoes to break down just enough that they create a sauce, but not so much that they disappear completely. You want chunks of tomato mixed with soft, creamy eggs, all served over a bowl of rice. It's comfort food, but it's also the kind of thing you can make when you're exhausted and just need something that tastes good. There's something about the combination of sweet tomatoes and rich eggs that just works, every single time.
Flavors
Nutrition Information
Ingredients
- Ripe tomatoes
- Eggs
- Green onions
- Garlic
- Sugar
- Salt
- Soy sauce
- Sesame oil
- Cooking oil
- Cooked rice
Instructions
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1
Start by scoring the tomatoes. Cut a small X on the bottom of each one, then drop them in boiling water for about 30 seconds.
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2
Remove the tomatoes and run them under cold water. The skins should peel off easily now.
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3
Chop the tomatoes into chunks. You don't want them too small—bigger pieces are better here.
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4
Beat your eggs with a bit of salt. Some people add a splash of milk or water to make them fluffier, but I like them plain.
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5
Heat oil in a pan over medium heat. Add minced garlic and the white parts of green onions. Cook for about 30 seconds until fragrant.
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6
Add the tomatoes and a pinch of sugar. The sugar helps balance the acidity. Cook until the tomatoes start to break down and release their juices, maybe 3-4 minutes.
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7
Push the tomatoes to one side of the pan and pour in your beaten eggs. Let them start to set, then gently scramble them, mixing with the tomatoes as you go.
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8
When the eggs are almost done but still a bit runny, turn off the heat. They'll finish cooking from residual heat.
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9
Season with soy sauce and a drizzle of sesame oil. Top with the green parts of your green onions and serve over rice.
Cooking Tips
- Use ripe tomatoes. They have more flavor and break down better. If your tomatoes aren't great, a tiny bit of tomato paste can help.
- Don't overcook the eggs. They should be soft and creamy, not rubbery. Turn off the heat before they look completely done.
- The sugar isn't optional—it really does make a difference in balancing the tomato's acidity.
- This is best eaten right away, but if you have leftovers, they reheat okay. Just don't microwave them too long or the eggs will get tough.
Quick Summary
Start by scoring the tomatoes. Remove the tomatoes and run them under cold water.
