Wednesday, July 30, 2008

Last Night's Dinner #123: Eggs & Tomatoes


I saw this on a blog two weeks ago and of course I can't figure out which one! Anyway, I love eggs and tomatoes, add some onions and yumm! I'm guessing all cultures have some sort of egg+tomato dish - here's a really easy one (not really sure what cuisine this falls into).

Slice up 2 riped tomatoes.
Beat 6 eggs.


Cover the bottom of a pan with olive oil and heat up oil. Cook tomatoes until tender (I like it when the sides darken up). Make sure you sear both sides and be sure to season well with salt. Most Filipinos will add fish sauce at this point. Pour in the eggs once you're happy with the tomatoes.


With a spatula, mix the egg and tomatoes (before the egg cooks) so that you end up with chunky scrambled eggs. Don't overcook the eggs. I can eat this for breakfast, lunch and dinner.


I also make a version with sunny side up eggs. Instead of beating the eggs first, make some space in between the tomatoes and drop in the eggs. Lower the flame so the egg cooks without burning the bottoms. You can also finish the dish in the oven. Fresh parsley goes really well with this version of the dish.

You can also add onions to the tomatoes... endless possibilities :)

3 comments:

Amanda Wang said...

what about the filipino salty eggs (those pink ones?) and tomatoes? that's a yummy one too, as a side dish.

MARICHELLE said...

OMG! I haven't had those in so long. I love that with rice :)

a cat of impossible colour said...

Ooh, good idea! Will have to make this on the weekend.