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Dish of 22 Jan 2008
CHINESE STYLE SCRAMBLED EGGS WITH TOMATO
2 servings
A Chinese friend from the Yunnan in China treated me to scrambled eggs with tomato when I recently had lunch with her. It was served with rice and a spicy soup, but I think it would do very well for brunch served on hot, buttered toast.
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3 extra large eggs
salt and ground black pepper to taste
5 ml (1 teaspoon) vegetable oil
15 ml (1 tablespoon) minced garlic
3 spring onions, finely chopped
1 large tomato, diced
fresh coriander leaves to garnish
1. Whisk the eggs with salt and ground black pepper
2. Heat the oil in a frying pan and cook the garlic for 15 seconds. Add the spring onion and cook for 15 seconds. Now add the tomato and cook for another 15 seconds.
3. Add the egg and stir fry until the eggs are just set.
4. Serve at once garnished with fresh coriander leaves.
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;)