Telur Masak Tomat (Tomato Egg Stir-Fry)
A delightful Indonesian dish, Telur Masak Tomat, features scrambled eggs combined with a tangy tomato sauce. This simple yet flavorful recipe is perfect for a quick meal and pairs beautifully with steamed rice.
Ingredients
For Beaten Eggs:
- 4 large eggs
- Ground black pepper, to taste
- 1/4 teaspoon sesame oil
For the Tomato Sauce:
- 4 cloves garlic, coarsely chopped
- 4 small bird’s eye chilies, chopped (optional for added heat)
- 2 large ripe tomatoes, cut into chunks
- 100 ml water
- Seasoning: Chicken stock powder, to taste
- Ground black pepper, to taste
- Cooking oil, for sautéing
Instructions
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Prepare the Eggs:
- In a bowl, beat the eggs with a pinch of ground black pepper and the sesame oil.
- Heat a pan over medium heat, add a little oil, and pour in the beaten eggs. Stir occasionally to scramble until cooked through. Set aside.
-
Cook the Tomato Sauce:
- In the same pan, add 1 tablespoon of cooking oil and heat over medium heat.
- Add the chopped garlic and, if using, the chopped bird’s eye chilies. Sauté until fragrant and the garlic is golden.
- Add the tomato chunks to the pan, stirring to combine with the garlic. Cook until the tomatoes begin to soften.
- Pour in the water and let the mixture simmer until the sauce thickens slightly.
- Season with chicken stock powder and ground black pepper to taste. Adjust the seasoning as needed.
-
Combine and Serve:
- Pour the tomato sauce over the scrambled eggs in the pan, gently stirring to combine.
- Serve the Telur Masak Tomat hot, spooned over steamed rice.
Enjoy this comforting and flavorful Indonesian dish as a quick and satisfying meal.
