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Savory Scrambled Eggs with Tomatoes

A comforting dish of fluffy scrambled eggs mixed with juicy tomatoes, enhanced by umami-rich fish sauce. Perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Chinese, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz ripe Roma tomatoes Look for firm, red tomatoes; substitute with grape or cherry tomatoes.
  • 5 large eggs Fresh eggs are key for fluffiness; prefer free-range.
  • 2.5 teaspoons fish sauce Can use soy sauce as a vegetarian option.
  • 2 tablespoons neutral oil Canola or grapeseed oil is preferred; olive oil is acceptable.
  • 2.5 teaspoons soy sauce Adds umami flavor; adjust to taste.
  • 1 teaspoon brown sugar Balances tomato acidity.
  • 1 green onion chopped For garnish and flavor.
  • Jasmine rice Serve over rice; can substitute with quinoa or cauliflower rice.
Seasoning
  • to taste ground white or black pepper Freshly cracked is best.

Method
 

Preparation
  1. Cut each tomato in half lengthwise, remove the core, then slice each half into thirds.
  2. In a bowl, whisk eggs with fish sauce and a pinch of white pepper until smooth.
Cooking
  1. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Add tomatoes, soy sauce, and brown sugar. Cook for 1-2 minutes until tomatoes soften.
  2. Wipe the pan clean, add another tablespoon of oil, and return to high heat. Pour in the egg mixture and cook until 80% set, stirring gently.
  3. Fold cooked tomatoes into the eggs and cook for another minute until fully set but creamy.
Serving
  1. Serve scrambled eggs and tomatoes over a bed of jasmine rice, garnished with hot sauce if desired.

Notes

Avoid overcooking the eggs for a creamy texture. Store leftovers in an airtight container for up to 2 days.