Thursday, February 17, 2011

Scrambled eggs and tomatoes

I have 4 little notebooks of recipes. Looking back at my first notebook, the very first recipe that I wrote in it was this scrambled eggs and tomatoes recipe. This was the first recipe that I asked my mum to teach me as I knew it would be the easiest to learn. It’s a popular humble home style Chinese dish. It’s pretty much just scrambled eggs with tomatoes, it's very simple to cook but tasty. I love the acidity coming from the tomatoes and flavour the springs onions give to the dish, seasoned with a little fish sauce (I think I add a bit of fish sauce to everything!). 

Olive oil
5 eggs
3 tomatoes, roughly diced
2 cloves crushed garlic
1 sprig spring onion, finely diced
1 teaspoon soy sauce
2 teaspoons fish sauce
ground white pepper

Whisk the eggs with the spring onions and soy sauce.

Heat up some olive oil in a frying pan and add in the garlic and tomatoes, and stir fry for a bit. Cover the tomatoes for a few minutes until they soften. 

Then add in the eggs and stir fry until you get the consistency of scrambled eggs, season with salt and fish sauce.

This dish goes well with some fluffy steamed rice.


  1. Is the fish sauce an essential ingredient?

  2. Hi Gav

    Fish sauce is not essential but I would recommend it for an extra flavour punch!