Ingredients
- 2 large eggs
- 1 medium tomato, diced
- 2 shallots, thinly sliced
- 1/2 onion, thinly sliced
- 2 red bird’s eye chilies (or to taste), sliced
- A handful of scallions, chopped
- Salt, to taste
- Black pepper, to taste
- A pinch of sugar
- Cooking oil
Instructions
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Prepare the Egg Mixture:
Heat a small amount of oil in a skillet over medium heat. Add the sliced shallots and onion, and sauté until they become fragrant and translucent. Crack the eggs into the pan and scramble them, cooking until they are just set but still tender. Remove the eggs from the skillet and set aside. -
Cook the Tomato Mixture:
In the same skillet, add a little more oil if needed. Toss in the diced tomato, sliced chilies, and chopped scallions. Sauté the mixture, stirring occasionally, until the tomatoes begin to soften and release their juices, which should take about 3-4 minutes. -
Combine and Season:
Return the scrambled eggs to the skillet with the tomato mixture. Gently fold everything together, ensuring the eggs and tomatoes are well mixed. Season with salt, black pepper, and a pinch of sugar to balance the flavors. Adjust the seasoning to taste. -
Serve:
Serve your tomato egg stir-fry hot, paired with freshly cooked rice for a complete and satisfying meal. Enjoy this simple yet flavorful dish as a delightful addition to any meal.
This easy and quick recipe brings together the comforting flavors of eggs and tomatoes with a hint of spice, making it a perfect choice for a hearty, home-cooked meal.