Scrambled Egg & Tomato

 

 This classic is one of my favourite lazy and super cheap dishes (like SO cheap!) and it is DELICIOUS! But, is it really a 'classic' dish? Well...

Scrambled egg dishes have been eaten in China for thousands of years and when Western cooking cropped up in the late Qing Dynasty, we started experimenting with tomatoes et voila, perfection! So yes, yes it is!

Effort: 2/3

Ingredients

3x Eggs

3x Tomatoes

Spring Onions 

Salt

Ketchup

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Optional Prep

- Slice an X on the bottom of each tomato

- Boil until the X's start to bust then take them out and put them in a bowl of cold water then peel.

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Prep

- Beat eggs

- Chop the tomatoes

- Slice spring onions

- Dark soy sauce is optional but results in a richer colour

Let's Go!

1. Heat some oil in a pan on medium and make scrambled egg. Try not to scramble it too much so you still have some good chunks of egg to chomp on.

2. Once 80% cooked, remove the egg and put aside. 

3. Add oil to the pan and stir fry the tomatoes with sugar - I used about a teaspoon. 

4. Once the tomatoes start to soften (this will be quicker if you do the optional tomato prep) add water. I used half a bowl but you can use more or less depending on how much sauce you want.

5. Add ketchup until you get a sauce. This is a good stage to do a taste test. 

You can add a little dark soy sauce and more sugar if you like. 

6. Once you're happy with the flavour of your sauce, thicken it up with some cornflour + water.

FYI - when I use bowl as a measurement, I specially mean this bowl. 

7. Now that the sauce is complete, time to put the eggy bois back in! Because the egg has already been cooked, just a minute or so to fold it into the sauce will do.

8. Stir in the spring onions (leaving a little to garnish if you like) then it's time to plate up!

Let's eat!

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Costings

Eggs x3 - 24p

Tomatoes x3 - 33p

Spring onion - 5p

= 62p!